Yield: 1 Servings
|6 \N||Whole potatoes|
|1 \N||Whole yellow onion|
|2 tablespoons||Canola oil|
|2 cups||Carrots; diced|
|2 teaspoons||Curry powder|
|½ teaspoon||Fresh basil leaves|
|½ cup||Basic vegetable stock|
|2 cups||Frozen peas; OR fresh|
|2 tablespoons||Arrowroot; dissolved in|
|¼ cup||Cold water|
|\N \N||Sea salt; to taste|
|2 tablespoons||Cilantro; chopped for garnish|
The Whole Foods Bible by Chris Kilham Serve with Millet with Easy Curried vegetables. Make extra and place in pita sandwiches for brown bag lunches.
Peel the potatoes and cut into bite-size pieces.Rinse potatoes well to remove starch and drain well. Dry potatoes. Dice the onion.
Heat the oil in a large skillet. Add the onion and carrots and saute over medium heat for 5 minutes. Add the potatoes, curry powder and basil and saute another 5 minutes.
Add the water bring to a boil and reduce heat to low. Cover and cook for 10-15 minutes, until the potatoes are tender but not overcooked.
Stir in the yogart and peas and heat through over low heat. When heated, add the dissolved arrowroot powder. Cook for a minute or two until thickened. Season to taste with salt and freshly ground black pepper. Serve hot, garnished with chopped cilanto.
Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@...> on May 5, 1998