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Curried Tomato and Potato Stew




Source of Recipe


By The Culinary Institute of America, From The Culinary Institute of America


Recipe Introduction


This Indian-style vegetarian dish is packed with spicy flavors. Serve the stew with steamed jasmine or basmati rice and plain yogurt to cool the heat


List of Ingredients




2 tablespoon peanut oil,
2 teaspoon whole brown mustard seed,
2 teaspoon ground cumin,
3/4 teaspoon turmeric,
1/4 teaspoon red chili pepper flakes,
1 - jalapeno pepper, minced
2 cup new red potatoes, diced
1 teaspoon salt, to taste
1 - bay leaf,
1 cup water,
6 - Roma tomatoes, quartered
1/4 teaspoon cayenne pepper, to taste
1 tablespoon ginger, minced
1 teaspoon granulated sugar,
2 - scallions, chopped fine
2 tablespoon cilantro, chopped fine
1 teaspoon fresh lime juice, to taste


Recipe



1 Heat the oil in a wok over high heat. Add the mustard, cumin, turmeric, chili flakes, and jalapeno. Cook briefly for 30 seconds. Add in the potatoes, salt, and bay leaf along with ½ the water. Bring to a simmer and cook until the potatoes are tender, about 10 minutes.
2 After 10 minutes add in the tomatoes, cayenne, ginger, and sugar along with the remaining water. Return the mixture to a simmer and cook until stew-like, about 10 minutes more.
3 Stir in the scallion, cilantro, and lime juice. Season with additional salt to taste and serve.