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I love Martha Stewart Living's new cookbook "Meatless" so much that I asked them if I could share a couple more recipes with you. They kindly agreed.
As I said in my original post about the book, the first recipe I made from "Meatless" was the Pea and Potato Curry. Here's the official photo, above, and my picture of the curry, below. I made some substitutions, but it still turned out to be delicious. The recipe follows.
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I have another "Meatless" recipe to share with you soon. Please follow me on Bloglovin', GFC or by email for updates.
Here's the recipe. Enjoy! Let me know if you make it. I'd love to hear how it turns out for you.
Pea and Potato Curry
by
Keywords: gluten-free vegan vegetarian potatoes
Ingredients (serves 4)
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 tablespoon olive oil
- ½ cinnamon stick
- 1 fresh green chile
- 2 garlic cloves, minced
- 1 yellow onion, coarsely chopped
- 1 tablespoon minced peeled fresh ginger
- 7 fresh curry leaves (optional)
- 3 large tomatoes, coarsely chopped
- 1 pound Yukon Gold potatoes, cut into 1-inch pieces
- 2 cups water
- 1 cup fresh shelled peas (from 1 pound in pods) or frozen peas (do not thaw)
- Coarse salt
- 2 tablespoons plain Greek-style yogurt
Instructions
1. Heat a large heavy-bottomed pot over medium. Toast coriander, fennel, and mustard seeds until fragrant, stirring, about 1 minute. Let cool slightly, then process in a spice grinder or clean coffee mill until finely ground. (You can also crush the seeds with the side of a chef’s knife.)
2. Heat olive oil in same pot. Add ground seeds, cinnamon, chile, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onion is soft, 6 to 8 minutes. Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes.
3. Add potatoes and the water. Simmer, partially covered, until potatoes are tender, about 35 minutes. Add fresh peas and cook until tender, about 12 minutes. (If using frozen peas, cook just until heated through, about 5 minutes.) Discard cinnamon stick. Season with salt. Stir in yogurt, and serve.
Per serving: 194 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 33 g carbohydrates, 6 g protein, 7 g fiber
Oh my word - this looks amazing! I was trying to figure out another meal to make this upcoming week and I think I just found it.
ReplyDeleteI will let you know how it turns out.
I also did not know Martha came out with a Meatless cookbook!!! As a vegetarian this is music to my ears
Sarah
anythingbetween
Hi Sarah, In Martha's intro to the book she says her daughter is vegetarian. Nice to hear! LMK how it goes! Jo
DeleteI love that this is a vegetarian curry! Great spices in this, it'll keep you warm on these cold winter days :P
ReplyDeleteSo true, Natalie. We need all the help we can get! :)
DeleteOh, this looks delicious! Perfect dish for this time of year. Thanks for sharing, Joann. Have a great weekend!
ReplyDeleteThanks Laura! Have a wonderful weekend too!
DeleteMmmmm! This looks healthy and yummy! I like the unusual combinations of spices. Putting this in my recipe file. Have a lovely weekend, Joann! xx
ReplyDeleteI hope you enjoy the recipe Karen. Have a great weekend too! Joann
DeleteI love the look of this recipe; it's a favourite of mine when we eat in Indian restaurants, and now I know the spices that make it. Thanks Joann, will try it this week.
ReplyDeleteThanks Terry! I love to eat Indian food too, but I rarely make it. I guess the spices are a bit mysterious to me too. Let me know if you make it and how it goes. :) Joann
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