My twist on Indian Spiced Potatoes

  • Servings: 1
  • Difficulty: easy
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This recipe was inspired by Bill Granger's spiced potatoes, with my own tweaks to make it low carb: Indian spiced chayotte (replacing the potato, I could have used parsnip or sweet potato also, but I love finding new ways to cook chayotte) with fried egg, sliced avocado, portuguese chorizo and italian spiced sausage. It was just perfect and beautiful

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Ingredients

  • 100g chayotte
  • 1 chopped garlic clove
  • 1 tsp mustard grains
  • 1tsp curry powder
  • 1 tsp ground turmeric
  • 1 clove
  • 1 curry leaf (optional)
  • 1 tbsp coconut oil

Directions

  1. Peel and cut the chayotte in small cubes
  2. Boil the chayotte for 10 minutes and drain
  3. Heat the coconut oil, add the minced garlic and spices and fry for 1 minute until fragrant
  4. Add the chayotte and stir to coat with the spices
  5. Fry on low heat for 5 minutes
I paired it with a fried egg, sliced avocado, Portuguese Chorizo and Italian spicy sausage. It is perfect for a Sunday brunch, or as a side dish with a steak, grilled fish or even a curry.

  • Servings: 1
  • Difficulty: fácil
  • Print

Esta receita foi inspirada numa receita do Chef Bill Granger de batata com tempero indiano, com as minhas alterações para ficar lowcarb: Chuchu em Tempero Indiano (o chuchu substitui a batata. Podia ter usado batata doce ou pastinaga, mas adoro encontrar novos sabores para o humilde chuchu)

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Ingredientes

  • 100g chuchu
  • 1 dente de alho amassado
  • 1 cchá de mostarda em grão
  • 1cchá de curry em pó
  • 1 cchá de cúrcuma em pó
  • 1 cravo
  • 1 folha de curry (opcional)
  • 1 cs de óleo de coco

Preparo

  • Descasque o chuchu e corte em cubinhos
  • Coza o chuchu por 10 minutos e escorra a água
  • Numa panela aqueça o óleo e junte o alho e os temperos, deixando fritar por 1 minuto
  • Adicione o chuchu e mexa para envolver bem nos temperos
  • Deixe cozinhar em fogo baixo por 5 minutos
Acompanhei com ovo frito, abacate fatiado, chouriços português e linguiça picante italiana. Fica perfeito para um brunch, ou mesmo como acompanhamento para bife, peixe ou curry.

4 comments

  1. Diane

    This meal looks delicious! I miss Indian Spiced potatoes, so I will definitely try this. I did not know what chayotte was, so I had to look it up. I have not seen it in the UK, so will have substitute parsnip….but I have definitely seen this at the market in Spain, so I now know what I can do with it! Thank you for this new idea!

    Reply

    1. heelsandspices

      Thank you Diane

      Reply

    2. motoguzzimomma

      You will find it in any West Indian store, Diane. It is known as Christophene in the WI 🙂

      Reply

      1. Diane

        Thank you very much, I will give that a try!

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