Potato with Indian curry and peas is so hearty and satisfying that you will not miss meat or fish protein.Ingredients:
- Potatoes (2 large, cut into small cubes)
- Carrot (1, diced)
- Onion (1, diced)
- Peas (frozen, 1 cup)
- Parsley or cilantro (1/4 cup)
- Garlic (2 cloves, minced)
- Indian curry (1 tablespoon)
- Turmeric (1 tablespoon)
- Cayenne Pepper (1/2 tablespoon)
- Salt (1 tablespoon)
- Pepper (1/2 tablespoon)
- Olive oil
- Water (1/3 cup)
For Curry and Turmeric Powder, get here:
Indus Organic Turmeric (Curcumin) Powder Spice Pack 1 Lb.
Simply Organic Curry Powder Certified Organic, 3-Ounce Bottle.
Instructions:
1) In a medium sized pot, add 1/3 cup of water and potatoes. Put lid on pot and reduce to low fire, and steam the potatoes until they are soft (10-15 minutes). Keep on the side.
2) In a large pan, add olive oil and sautee garlic, onion, and carrot until they are soft. Then add frozen peas until peas are cooked.
3) Add cooked potatoes to vegetables. Add a little more olive oil (2-3 tablespoon). Add Indian curry, tumeric, cayenne pepper, salt, and pepper. Mix and make sure all the spices have coated the potatoes and vegetables.
4) You can garnish with parsley or cilantro.
Serves: 6
