Curry and Guachadas de la Nature

There are things that are a joke. Nature makes jokes.

Do you remember Turkish lentils? If you just sighed, it's because you remember their coral, intense salmon color. And their beautiful, smooth shape.

If you just frowned, it's because you've realized: you bought Turkish lentils, imagined a dish in that color, even combined them with green. You got home, cooked the lentils, and ended up crying because after cooking, they turned a dull pastel brown.

Well, I present to you the olluco: another guachada.

And worse than the Turkish lentil, because the olluco is beautiful, beautiful, beautiful.

The olluco is an Andean potato the size of a walnut. It has an almost polka-dotted skin, a deep yellow interior with a fuchsia rim. Bring me a tuber that's more beautiful than the olluco.

However, this cute cousin of the potato loses much of its charm after cooking, taking on an appearance quite similar to that of a common potato.

Why are they doing this to us? Was there a department of disappointments at the time of creation? Are they trying to teach us that what matters is what's on the inside?

There you have it, and I leave you this recipe so you can try the olluquitos, which even without colors are delicious and worth it.

About these curry olluquitos and where to get them

I get olluquitos at my neighborhood market and I've seen them in several Bolivian-run grocery stores in Buenos Aires.

If you don't see them on hand, don't hesitate to ask your greengrocer, because they're available at the Central Market and can bring them to you.

Boquería before .

Regarding the dish, I can tell you that the flavor of the olluquito doesn't seem spectacular to me (I prefer regular potatoes), but it's good and they're delicious for a change.

I like them al dente, not overcooked. They taste like potatoes, but less gritty and with less starch.

The recipe for olluquitos al curry is simple and ideal for getting comfortable with this potato.

Ingredients

For 2 portions

• 1 cup of ollucos
• 1 tbsp mild curry
• 1 garlic clove
• 2 ginger slices
• Soft olive oil
• Salt and pepper
• Fresh chives

Recipe for olluquitos with curry

So easy are

1. Wash the ollucos and boil quickly for about 5 minutes.

2. Cut the ollucos in half.

3. Place the oil, chopped garlic, ginger, and ollucos in a pan. Cover and cook until the ollucos are golden brown, stirring occasionally.

4. A few minutes before removing from the heat, season with salt, pepper and the tablespoon of curry.

5. Stir well to integrate everything.

6. Remove and serve sprinkled with fresh chives.

Here are my curry olluquitos

they look great