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Madras Peas and Potatoes

June 25, 2011

This is a family favorite. It’s filling and delicious and not lacking anything.

  •  2 lbs. potatoes
  •  ½ onion
  • 1 can stewed tomatoes pulsed in blender
  • ½ can coconut milk
  • 1 cup thawed peas
  • 1 cup vegetable broth
  •  2 tsp. curry paste
  • 1/8 tsp cayenne pepper
  • Curry powder to taste
  • 2 small zucchini

Cut potatoes bite sized with skin on and sauté in 2T. oil, add broth to not burn and soften potatoes.  Cook potatoes for about 10 minutes add onions, cook together for about 5 minutes add zucchini.

When vegetables are mostly cooked add the rest of the ingredients and simmer until flavors blend and mixture is hot. If you don’t have curry paste use more curry powder and tomato paste.  Use more broth if too thick. You want a lot of sauce.

Serve over cooked lentils or brown rice

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From → Recipe

One Comment
  1. Amanda permalink

    Great picture!

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