Masala Curry Potatoes with Peas

Published 10:20 am Thursday, March 6, 2014

2 pounds small potatoes, cubed: Yukon Gold

1 large onion, sliced into long slivers

1 1/2 to 3 teaspoons Masala Curry

1 can coconut milk, unsweetened

2 tablespoons brown sugar

1 teaspoon low sodium soy sauce

1 large sweet potato, cubed

1 cup frozen peas

Salt

1/2 cup of chopped cashews for garnish

Cilantro for garnish

Wash potatoes, peel, cube and place in a deep skillet, heat on medium high, with just enough water to cover the bottom. Cover and steam for 15 minutes. Add onions, coconut milk, curry paste, sugar, and soy. Cook until the potatoes are fork tender.

Add the peas and cook for about 10 minutes more, or until peas are hot.

Serve with cilantro and chopped cashews. This dish is also delicious served over rice. Serves 4.

Recipe courtesy of ElleVeg, Michelle Minvielle