 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1 tablespoon olive oil |
3 garlic cloves, pressed |
2 teaspoons minced peeled fresh ginger |
1/4 teaspoon turmeric |
1/4 teaspoon ground coriander |
1/4 teaspoon paprika |
2 small russet potatoes, peeled, cut into 1/2-inch cubes |
1 1/3 cups canned low-salt chicken broth |
1 tablespoon fresh lemon juice |
chopped fresh cilantro |
Directions:
1. Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute. Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more. Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.
|
|