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Curried Peas and Potatoes
By Tara Kemp
AuthorTara KempEnjoy the aromas and flavors of Indian cuisine in this comforting, colorful dish, based on a traditional "Aloo Matar" recipe. (Photo by Nina Gelbke of Naturally Nina)
Saute the onion, garlic, ginger, and spices in a medium stockpot adding 1 Tbsp of water at a time to keep the ingredients from sticking to the pan. Cook 5 minutes or until onion becomes translucent and begins to caramelize.
Add the tomato sauce and potatoes to the pot. Cover and simmer for 7-8 minutes.
Add the peas, tomatoes, and cauliflower to the stockpot. Simmer another 5 minutes.
Remove from the heat and stir in the chopped cilantro.
Garnish with lemon juice and additional cilantro. Sit down to a bowl with friends and enjoy!
Serving Size 2 cups
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Saute the onion, garlic, ginger, and spices in a medium stockpot adding 1 Tbsp of water at a time to keep the ingredients from sticking to the pan. Cook 5 minutes or until onion becomes translucent and begins to caramelize.
Add the tomato sauce and potatoes to the pot. Cover and simmer for 7-8 minutes.
Add the peas, tomatoes, and cauliflower to the stockpot. Simmer another 5 minutes.
Remove from the heat and stir in the chopped cilantro.
Garnish with lemon juice and additional cilantro. Sit down to a bowl with friends and enjoy!
Tara Kemp is the Director of Nutrition Education at Mastering Diabetes. She has been active in the field of health and nutrition for many years, including working with Forks Over Knives, Engine 2, and Dr. Neal Barnard and the Physicians Committee for Responsible Medicine. Tara has a bachelor's degree in Education from Bucknell University, a Certificate in Plant-Based Nutrition from eCornell, and is a Certified Food For Life Instructor through the Physicians Committee.
