Curried Potatoes, Tomatoes & Peas Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 lbs: New potatoes,
1 tsp: Ground coriander,
1 large: Onion, chopped
1 lbs: Tomatoes, garden fresh
1/2: Jalapeno pepper,
10 ounce: Frozen peas,
1 tbsp: Canola oil,
1/8 tsp: Salt,
1/4 tsp: Ground turmeric,
Fresh ground pepper,
1 tsp: Ground cumin,
1 1/2 cup: Plain yogurt,
1/2 tsp: Ground ginger,
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
Source from luhu.jp
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
Source from luhu.jp