Potato Curry with Peas
From EatingWell: September/October 1993
Serve with the Indian flatbreads known as chapatis for a vegetarian meal or use as an accompaniment for simple grilled fish or chicken. If you'd like a hotter taste, do not remove seeds from the jalapeño pepper.
- 1 1/2 pounds red or Yukon Gold potatoes, (4-5 medium), peeled
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 5 cardamom pods, seeds removed from husks
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 2 teaspoons canola oil
- 1 tablespoon yellow mustard seeds
- 1 tablespoon brown or black mustard seeds
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon minced fresh ginger
- 1 cup water
- 1 cup frozen peas
- 2 tablespoons chopped fresh mint
- 1 tablespoon lemon juice
- Freshly ground pepper, to taste
- Place potatoes in a large saucepan and cover with water. Add salt and bring to a boil. Cook over medium heat until the potatoes are tender, 10 to 20 minutes. Drain and cool slightly. Crush the potatoes with the back of a wooden spoon and set aside.
- Meanwhile, toast cumin, coriander and cardamom seeds in a small dry skillet over medium heat, stirring, until aromatic, about 1 minute. Transfer to a spice mill or mortar and pestle; grind to a powder. Add turmeric and cinnamon; set aside.
- Heat oil in a large nonstick skillet over medium heat. Add yellow and brown or black mustard seeds and cover the pan; when the seeds start to pop, remove the pan from the heat and let stand until the popping ceases. Uncover the pan and return to low heat. Add onions and sauté until golden, 10 to 15 minutes.
- Add garlic, jalapeños, ginger and the reserved spice mixture and sauté for 2 minutes more. Stir in water and simmer for 5 minutes. Stir in peas, mint and lemon juice and cook until heated through, about 3 minutes. Stir in the reserved potatoes and season with salt and pepper.
Per serving: 220 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 46 g carbohydrates; 7 g protein; 7 g fiber; 624 mg sodium; 423 mg potassium.
Nutrition Bonus: Vitamin A (200% daily value). Vitamin C (40% dv), Potassium (21% dv), Magnesium (16% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch, 1 vegetable
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 45 minutes or less
- September/October 1993