Cooking with California Food

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

 1/2 lb. any color boiling potatoes or sweet potatoes, washed
 3 T oil
 2 T cumin seeds
 1/2 small onion, diced
 1 small Serrano chili, cut in half, seeds removed and discarded, then minced
 1/2 c plain nonfat yogurt
 1/2 t turmeric
 1/8 t cayenne pepper
 1/2 t ground coriander (or coriander seeds ground in mortar and pestle)
 3 T finely chopped fresh cilantro
 9 whole cilantro sprigs
 Kosher salt
 3 large whole wheat wraps, burrito size tortillas, or chapatti

Directions

1

Bring a medium pot of water to a boil over medium heat.

2

Add the potatoes and cook 10 to 15 minutes. They should still be firm.

3

Remove from the water and let cool.

4

In a medium sauté pan over medium heat, heat the oil.

5

When it is hot add the cumin, onion, and chili.

6

Sauté for 3 to 5 minutes, then remove from heat.

7

Fold in potato cubes and turn them to coat with the oil and cumin/onion mixture.

8

In a bowl, mix together the yogurt, turmeric, cayenne, and coriander.

9

Fold the yogurt mixture into the potatoes.

10

Season with cilantro and salt.

11

Heat a wrap in the oven or on a hot griddle or in hot, dry frying pan.

12

Remove wrap from heat. Place 1/2 cup of the curried potato mixture in the center of the wrap and spread it out into a row. Add several whole cilantro sprigs.

13

Fold two sides over partway so that the body of the wrap is about 3 inches in width.

14

Staring from the bottom, fold the end up about 3 inches.

15

Turn, or wrap it over and over until you are at the other edge.

16

Place that edge on the bottom.

Ingredients

 1/2 lb. any color boiling potatoes or sweet potatoes, washed
 3 T oil
 2 T cumin seeds
 1/2 small onion, diced
 1 small Serrano chili, cut in half, seeds removed and discarded, then minced
 1/2 c plain nonfat yogurt
 1/2 t turmeric
 1/8 t cayenne pepper
 1/2 t ground coriander (or coriander seeds ground in mortar and pestle)
 3 T finely chopped fresh cilantro
 9 whole cilantro sprigs
 Kosher salt
 3 large whole wheat wraps, burrito size tortillas, or chapatti

Directions

1

Bring a medium pot of water to a boil over medium heat.

2

Add the potatoes and cook 10 to 15 minutes. They should still be firm.

3

Remove from the water and let cool.

4

In a medium sauté pan over medium heat, heat the oil.

5

When it is hot add the cumin, onion, and chili.

6

Sauté for 3 to 5 minutes, then remove from heat.

7

Fold in potato cubes and turn them to coat with the oil and cumin/onion mixture.

8

In a bowl, mix together the yogurt, turmeric, cayenne, and coriander.

9

Fold the yogurt mixture into the potatoes.

10

Season with cilantro and salt.

11

Heat a wrap in the oven or on a hot griddle or in hot, dry frying pan.

12

Remove wrap from heat. Place 1/2 cup of the curried potato mixture in the center of the wrap and spread it out into a row. Add several whole cilantro sprigs.

13

Fold two sides over partway so that the body of the wrap is about 3 inches in width.

14

Staring from the bottom, fold the end up about 3 inches.

15

Turn, or wrap it over and over until you are at the other edge.

16

Place that edge on the bottom.

Curried Potatoes