Curried potatoes, tomatoes & peas
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | New potatoes |
| 1 | large | Onion -- chopped |
| ½ | Jalapeno pepper | |
| 1 | tablespoon | Canola oil |
| ¼ | teaspoon | Ground turmeric |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Ground ginger |
| 1 | teaspoon | Ground coriander |
| 1 | pounds | Tomatoes -- garden fresh |
| 10 | ounces | Frozen peas |
| ⅛ | teaspoon | Salt |
| Fresh ground pepper | ||
| 1½ | cup | Plain yogurt |
Directions
Scrub but do not peel the potatoes and place them in a pot with water to cover. Cover and boil about 17 minutes, or until tender. Chop the onion and mince the jalapeno. Heat the oil in a large nonstick skillet; add the onion and jalapeno along with the spices and saute until the onion begins to brown. Coarsely cube the tomatoes and add to the skillet along with the peas; cook just until the peas are heated through and the tomatoes have given up their juices. When the potatoes are cooked, drain them and cut into halves or quarters. Add them to the vegetables. Season with salt and pepper. Stir to coat, and serve with yogurt on the side.
Recipe By : Eating Well is the Rest Revenge From: Meg Antczak Date: 10-18-95 (21:17) (159) Fido: Cooking