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
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
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