Vegan Indian Potato and Pea Curry
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Servings 4 people
Ingredients:
10 small potatoes, diced the smaller they’re diced, the faster they will cook
1 1/2 cup water
1 cup frozen peas (thawed)
1 large red onion, thinly sliced
2 garlic cloves, minced
1 tsp ginger, minced
2 medium tomatoes, diced
1 red chile, chopped
1 tsp turmeric
1 tsp cumin
1 tsp garam masala
1 tbsp lime juice
2 tbsp extra virgin olive oil
fresh coriander
sea salt & pepper to taste
Instructions:
In a saucepan on high heat, temper the onions, red pepper, and garlic with olive oil.
Add the turmeric, cumin, and garam masala.
Add the tomatoes and saute for 1 minute or until soft.
Add the diced potatoes, water, and peas and cook until ready (about 12 minutes).
Top with lime juice, cilantro, sea salt and pepper and serve with basmati rice or naan.