Curried peas and potatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | teaspoon | Ginger root; chopped |
| 2½ | teaspoon | Garlic; chopped |
| ½ | cup | Chopped onion |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Ground turmeric |
| 1½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Cayenne pepper |
| 3 | mediums | Tomatoes |
| 1 | large | Potato; cubed |
| ¾ | cup | Water |
| 3 | cups | Frozen peas |
Directions
Date: 23 Apr 1996 08:24:18 -0700 From: "Zoe Sodja" <zoe_sodja@...> According to the person who originally sent these recipes in, some of the recipes I am posting this week come from the cookbook "The Best of India" (ISBN 0-00-255223-X) which is supposed to be an excellent Indian cookbook.
Saute on water: ginger root, garlic, onion, salt. When onions are done, add cumin turmer, coriander, pepper. Cook 5 minutes, until liquid evaporates.
Add potato & water. Stir & bring to a boil. Simmer, covered, 10 minutes.
Add frozen peas & simmer 5 minutes or until potatoes & peas are tender.
Garnish with 1 Tbsp chopped cilantro.
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .