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Source

_The Vegetarian Family Cookbook_ by Nava Atlas, adapted by Kayleigha


Servings/Yield

5 servings


MacGourmet downloadCurried Potatoes with Peas, Raisins & Cashews. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Curried Potatoes with Peas, Raisins & Cashews

Ingredients

  • 6 medium red potato(es)
  • 1 medium onion(s)
  • 1 serving jalepeno (to taste)
  • 1 teaspoon curry powder (or more)
  • ¼ teaspoon ground cumin
  • 1 ½ cup frozen green peas, thawed
  • cup raisins
  • 1 tablespoon fresh lemon juice
  • 1 ounce cashews, rough chopped
  • 1 medium sweet red pepper(s)
  • 1 ½ cup canned diced tomatoes

Method

Bake or microwave the potatoes till tender, cool slightly, then dice. (you could also dice & boil them, but it seemed like too much work)

Saute the onion, red pepper & jalepeno in a large skillet brushed w/grapeseed oil over med/low heat until tender, using veggie broth as needed to deglaze the pan. Add the cashews for a minute or two.

Add 1/2 cup water or vegetable broth and diced tomatoes to the skillet and stir in the curry powder & cumin. Next add the potatoes, thawed peas, raisins and lemon juice. Cook over med/low heat for about 5 minutes until the flavors marry and all the veggies are heated thru. The dish should be moist but not soupy, add veggie broth or water accordingly.

Notes

My adapted version of a recipe from "The Vegetarian Family Cookbook" by Nava Atlas You can spice this dish up w/more curry powder and jalepeno, or tone it down by using only a little. - Kayleigha

Nutrition

4 pts. per serving/ 5 servings per recipe

Categories

jalapeno, peas, potatoes, raisins

Keywords

peas raisins potatoes jalapeno