Curried Potatoes with Tomatoes and Peas
Curried Potatoes with Tomatoes and Peas
AuthorJulie
4-5 Yukon gold or new potatoes, cut into large chunks (I don't bother to peel them - a bonus when you use thin-skinned potatoes like Yukon Golds)
canola oil, for cooking
1 cup crushed tomatoes, tomato sauce, or 2 tomatoes pureed in the food processor
1 jalapeno pepper, seeded and minced (optional)
2 tsp. paprika
1-2 tsp. curry powder or paste
1-2 tsp. chili powder
2 tsp. sugar
1/2 tsp. salt (or to taste)
1/2-1 cup frozen peas, thawed by running under warm water in a colander
1
Boil the potatoes until tender. In a large skillet, heat a drizzle of oil and add the potatoes; toss them around a bit. Add the tomatoes, jalapeno, paprika, curry powder, chili powder, sugar and salt and cook for 5 minutes. Add the peas and cook for another 5 minutes, until the potatoes are well coated and the extra moisture has cooked off.
Categoryvegetables, vegetarian
Ingredients
4-5 Yukon gold or new potatoes, cut into large chunks (I don't bother to peel them - a bonus when you use thin-skinned potatoes like Yukon Golds)
canola oil, for cooking
1 cup crushed tomatoes, tomato sauce, or 2 tomatoes pureed in the food processor
1 jalapeno pepper, seeded and minced (optional)
2 tsp. paprika
1-2 tsp. curry powder or paste
1-2 tsp. chili powder
2 tsp. sugar
1/2 tsp. salt (or to taste)
1/2-1 cup frozen peas, thawed by running under warm water in a colander
Directions
1
Boil the potatoes until tender. In a large skillet, heat a drizzle of oil and add the potatoes; toss them around a bit. Add the tomatoes, jalapeno, paprika, curry powder, chili powder, sugar and salt and cook for 5 minutes. Add the peas and cook for another 5 minutes, until the potatoes are well coated and the extra moisture has cooked off.
