lundi 18 mai 2015

Curried potatoes

     A quick and different way to dress up potatoes. Serve with sautéed chicken breasts or pork chops. Delicious at room temperature, or even on a picnic.

Makes 6 servings
  • 3 large all-purpose potatoes (2 pounds), pared and cut into ¾-cubes
  • 1 teaspoon cumin seeds
  • 1 teaspoon vegetable oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon finely chopped pared fresh ginger
  • 1 teaspoon curry powder
  • One-third cup frozen peas
  • ¼ teaspoon salt
  • Pinch of pepper
  1. Bring medium-size saucepan of water to boiling ; add potatoes to boiling water ; cook just until tender, about 6 minutes and drain.
  2. Meanwhile, heat large nonstick skillet over medium heat ; add cumin seeds ; cook until toasted, about 4 minutes ; remove from skillet and reserve.
  3. Heat oil in skillet ; add onion ; sauté until browned, about 3 minutes.
  4. Add potatoes, cumin seeds, garlic, ginger, curry powder, frozen peas, salt and pepper to skillet ; sauté, turning potatoes gently, 3 minutes ; heat through.
Note : The potatoes can be prepared a day ahead and refrigerated, covered. Serve chilled, at room temperature, or gently reheated.