New Potatoes and Peas in Coconut Milk |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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New potatoes will be available soon. Do use new potatoes rather than waxy reds. A package of frozen spinach can be substituted for the green peas - 12 to 19 ounces are fine. Adapted from Taste of Thai. spinach for the peas. Garnish with cilantro. Ingredients:
2 tablespoons olive oil |
1 large onion, diced |
4 large garlic cloves, finely minced |
1 tablespoon ginger, minced |
1 teaspoon cumin seed |
2 teaspoons salt |
2 teaspoons turmeric, ground |
2 lbs potatoes, diced small |
13 1/2 ounces coconut milk |
9 ounces frozen peas |
1 tomato, diced small |
Directions:
1. Heat the oil in a 2 quart pot. Sauté onion, garlic and ginger until slightly golden & fragrant but not dark.
2. Add cumin seed, salt and turmeric. Sauté 2 to 3 minutes more or until the cumin seeds are fragrant.
3. Add potatoes. Toss until coated with spices.
4. Stir in Coconut Milk. Bring to a boil. Simmer for 10 to 15 minutes or until the potatoes are tender but still hold their shape.
5. Gently mix in the peas and tomatoes and cook for 1 to 2 minutes more.
6. Garnish with cilantro.
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