Savory Potato and Zucchini Hash with Turmeric-Cilantro Pesto

Ingredients

• 500 g, diced potatoes
• 2 medium, diced zucchini
• 1, diced red bell pepper
• 3 cloves, minced garlic
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 bunch, chopped fresh cilantro
• 2 tbsp lemon juice
• 3 tbsp nutritional yeast
• to taste black pepper
• as needed water
• 1, sliced (for serving) avocado

Steps

1. 1. In a large pot, add the diced potatoes and cover with water. Bring to a boil and cook for about 5-7 minutes until slightly tender. Drain and set aside.
2. 2. In a large non-stick skillet, water-sauté the garlic and red bell pepper over medium heat until fragrant, about 2 minutes. Add a splash of water if needed to prevent sticking.
3. 3. Add the parboiled potatoes and diced zucchini to the skillet. Stir in the turmeric, cumin, and black pepper. Cook for about 15 minutes, stirring occasionally until the vegetables are fully cooked and slightly crispy.
4. 4. In a small bowl, combine chopped cilantro, lemon juice, nutritional yeast, a pinch of salt, and 1-2 tablespoons of water. Blend until smooth to create the turmeric-cilantro pesto.
5. 5. Serve the potato and zucchini hash warm, drizzled with the turmeric-cilantro pesto and topped with avocado slices.

Notes

• The turmeric-cilantro pesto adds a fresh and vibrant twist to the dish, enhancing the overall flavour.

Substitutions

• If fresh cilantro is unavailable, parsley can be used instead.