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Curried Potatoes and Peas (Vegetarian)

Source of Recipe

Anna Squires - mother of Elizabeth Squires - 2nd - Hohl


List of Ingredients

1/4 c sliced almonds
1 tsp cumin seeds
1/2 tsp canola oil
3 medium yellow-flesh potatoes, scrubbed and cubed
1 medium onion, chopped
1 clove garlic, chopped
1/2 tsp minced fresh ginger
1 tsp tumeric
1/2 tsp ground coriander
2 c reduced-sodium vegetable broth
1 (10-oz)pkg frozen peas, thawed
1 Tbsp grated lemon rind
2 Tbsp chopped fresh cilantro
4 c hot cooked basmati rice


Recipe

In a large, dry non-stick skillet over medium heat, toast the almonds, shaking the skillet for 3 to 5 minutes, or until the almonds are fragrant. Remove from the skillet and set aside. In the same skillet over medium heat, toast the cumin seeds, shaking the skillet for 2 to 4 minutes, or until the seeds are fragrant. Add the oil and warm for 30 seconds. Add the potatoes and onions. Saute for 3 minutes, or until the onions are soft. Stir in the garlic, ginger, tumeric and coriander. Cook, stirring frequently, for 3 to 5 minutes. Add the broth, peas and lemon rind. Continue cooking for 15 minutes, or until the potatoes are tender. Stir in the cilantro 5 minutes before the end of cooking time. Serve over the rice and sprinkle with the almonds. Makes 4 servings.