Date: Tue, 23 Aug 94 21:28:01 CDT
From: Jessica Shawl (jshawl@eecs.ukans.edu)
Adapted from Extending the Table... A World Community Cookbook By
Joetta Handrich Schlabach pg180
Curried Peas and Potatoes (India) Serves 4-6
In medium saucepan, heat:
2T water
Add and saute':
2 1/2 tsp ginger root, chopped
2 1/2 tsp garlic, chopped
1/2 c. onion, chopped
1/4 tsp salt
When onions are brown, add:
1 tsp ground cumin
1/2 tsp ground turmeric
1/8-1/4 tsp ground red pepper (depends on how hot you like it)
Stir in:
3 medium tomatoes, chopped
1 1/2 Tbsp cilantro, chopped OR 1 1/2 tsp ground coriander
Cook 5 minutes, until liquid evaporates.
Add:
1 large potato, cubed
3/4 c water
Stir well, Bring to a boil. Simmer, covered, 10 minutes.
Add:
3 c. frozen peas
Simmer 5 minutes, or until potatoes and peas are tender. Garnish with
1Tbsp cilantro, chopped, and 1/2 tsp garam masala (optional). Serve over
rice as main dish, or as side dish with curry meal.
Options: (I haven't tried the following)
Substitute 2 c canned tomatoes for fresh tomatoes.
Reduce or omit water when cooking potatoes and peas.
kwvegan vegan