Another one from Nava Atlas’s The Vegetarian Family Cookbook that hardly needed tweaking for seasonings. It makes a lot though, so unless I’m having people over I’d probably half it or freeze half for some other time.

 

  • 6 cups diced Yukon Gold potatoes (I used organic Russet just fine)
  • 1 tbs olive oil
  • 1 large onion, chopped
  • 1 jalapeno chile, minced
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp sea salt
  • 1.5 cups frozen peas and carrots 
  • 1/3 cup dark raisins
  • 1 tbs lemon juice
  • 1/4 - 1/3 cup minced cilantro
  • 1/4 - 1/2 cup cashews, crushed for garnish

Peel and diced potatoes. Steam or boil until fork tender. Set aside.

Dice onion and jalapeno. Sautee in 1 tbs oilive oil until onions are golden. Add peas and carrots toward the end so they thaw out and cook a little bit, but not too much.

Stir spices in about 1/4 - 1/2 cup of the potato water to dissolve.  

Dump everything except the cashews into a LARGE sald bowl and mix ingredients together gently to mix. Add more water if it seems too dry.

Top with crushed cashews for garnish.

NUTRITION PER CUP

Calories: 172
Fat: 4 g
Saturated Fat: 1 g
Carbohydate: 31 g
Fiber: 3 g
Protein: 4 g