In our weekly veggie box that we have delivered, there are always a ton of potatoes, I’m not sure if it is potato season in Cape Town or what! So I’ve had to be creative in incorporating more potatoes into our meals. Neither J or I are big fans of potatoes so this is a bit of a challenge. From next week though we won’t be getting anymore potatoes in our box (whew)! The excess of potatoes wasn’t all bad though, because I discovered this meal and I have to say it is one of my new favorites…it contains a bit of chili so its spicy but then the avocado cools it down and adds a rich and flavorful dimension, also it is really quick and easy to make. The greens sprinkled on the top is chopped coriander from my garden :)
4 medium potatoes
1 green pepper
1 large tomato
some olive oil
2 teaspoons cumin
1 teaspoon paprika
salt and pepper
chopped fresh coriander
Peel the potatoes and cut into bit size chunks, steam or boil for 15-20 minutes or until soft. Chop the green pepper into thin slices. Chop the tomato into small cubes.
Pour a generous amount of olive oil into a heated pan on the stove. Turn the stove down to a medium heat and then add the garlic, cumin and paprika, mix around in the oil for 2 minutes. Add the green pepper and toss in the oil and spices. After 3-4 minutes add the potatoes and coat them well in the oil and spices. Than add the tomato. Squeeze the juice of half a lemon in there. Keep the pan on a medium heat, allow everything to sit in the pan for 2 minutes, then stir and turn and repeat 3-4 times, so that the tomatoes become soft and break up and the potatoes start to get a little sticky and brown.
In a separate bowl mush the avocado with a fork, add 2 teaspoons of olive oil and squeeze the other half of the lemon over it, whip it a little bit with a fork so that it becomes creamy and smooth.
Put some of the potato mixture in a bowl, with a generous spoon of avocado and sprinkle some chopped coriander over it.
Photo credits: Andrea Nicola