Potatoes Marsala

[Guest guest]

Potatoes Marsala

4 servings

30 minutes or less

 

Marsala refers to an aromatic blend of spices. Look for unusual

ingredients such as tamarind paste in specialty food stores. Indian and

Middle Eastern markets or your grocer’s international foods aisle.

 

16 small new potatoes, halved

2 Tbs. tomato puree

2 Tbs. ketchup

1 Tbs. tamarind paste

1 tsp. sugar

1 tsp. minced fresh ginger

1 1/2 tsp. ground coriander

1 tsp. minced garlic

1 tsp. chili powder

1 Tbs. fresh lemon juice

2 Tbs. vegetable oil

1 Tbs. chopped cilantro

 

1. Place potatoes in large saucepan and cover with cold water.

Bring to a boil. Reduce heat and simmer until tender when tested with a knife,

about 15 minutes. Drain, and set aside.

2. In small bowl, combine 1 cup water, tomato purée, ketchup,

tamarind paste, sugar, ginger, coriander, garlic, chili powder, lemon

juice and salt to taste.

3. In large saucepan, heat oil over medium heat. Add tomato paste

mixture and cook, stirring constantly, 1 minute.

4. Add potatoes, stirring to coat. Cook stirring often, 2 minutes.

5. Stir in cilantro and serve hot.

 

Per serving: 280 calories; 5g protein; 7g total fat (1 saturated fat);

52g carbohydrates; 0 cholesterol; 140 sodium; 5g fiber

 

Vegetarian Times, May 2002, “Taste of Bombay,” by Pricilla Wakeman

 

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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