Spiced Potatoes and Peas
- Vegetable recipes
- Low fat
- Vegan
- Gluten free
Ingredients
- 3 tbsp (45 mL) peanut or vegetable oil
- 1 tsp (5 mL) black mustard seeds
- 3/4 tsp (4) cumin seeds
- 1 green onion, chopped
- 3 green hot peppers, seeded and finely chopped
- 2 tsp (10 mL) grated gingerroot
- 1/4 tsp (1 mL) each turmeric and cayenne pepper
- 3/4 tsp (4 mL) salt
- 1 lb (500 g) potatoes, peeled and cubed
- 2 cups (500 mL) frozen peas, thawed
- 1 tsp (5 mL) crumbled dried mint
- Pinch granulated sugar
Preparation
In wok or skillet, heat oil over medium heat; fry mustard and cumin seeds until mustard seeds turn grey and begin to pop. Add onion; stir-fry until softened, about 3 minutes. Add hot peppers and ginger; stir-fry for 1 minute.
Stir in turmeric, cayenne and half of the salt; add potatoes and stir-fry until coated. Reduce heat to medium-low; cover and cook, stirring occasionally and sprinkling with water to prevent sticking, until potatoes are tender, 15 to 18 minutes.
Stir in peas, mint, sugar, remaining salt and 1 tbsp/15 mL water; increase heat to high and stir-fry until peas are heated through, 2 to 3 minutes.
Makes 4 to 6 servings.
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