Curried potatoes and baby lima beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 2 | teaspoons | Cumin seeds |
| 1 | large | Garlic clove(s), minced |
| 1 | Serrano or jalape¤o pepper minced | |
| 1 | teaspoon | Ground coriander seeds |
| 1 | tablespoon | Curry powder |
| 2 | teaspoons | Tomato paste |
| 4 | Idaho potatoes, peeled cut in 1\" cubes | |
| 2 | cups | Frozen baby lima beans (10 oz pkg) |
| Salt and pepper | ||
Directions
1. Heat oil in nonreactive medium saucepan. Add cumin seeds and cook over moderately high heat until fragrant and dark, about 1 minute.
Add garlic and chile and cook, stirring, for 1 minute. Add coriander and curry powder and stir until fragrant, about 2 minutes.
2. Add tomato paste and cook until it sticks to the pan and starts to caramelize, about 2 minutes. Add potatoes and 1« cups of water. Stir to blend, scraping the bottom of the pan to loosen any browned bits.
Reduce heat to low, cover and cook until potatoes are almost tender, about 8 minutes. Add lima beans, cover and cook until the potatoes are done, about 5 minutes more. Season with salt and pepper.
Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95