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Indian Spiced Potatoes

3 tablespoons vegetable oil

1 teaspoon cumin seeds

1 cup thinly sliced onions

1/2 teaspoon ground turmeric

1/4 teaspoon chili powder

1/2 teaspoon ground coriander

1/2 teaspoon salt

2 (15-ounce) cans white potatoes, drained and sliced

1 (11-ounce) can carrots with liquid

1 (15-ounce) can peas, drained

1/4 cup finely chopped cilantro for garnish

1. In a large skillet, heat 1 tablespoon oil until hot. Add cumin seeds and cook, stirring constantly for 30 seconds until they pop.
2. Reduce heat to medium, add remaining oil and onions, and cook 10 minutes, or until the onions are lightly browned. S
3. tir in the turmeric, chili powder, coriander, and salt. Reduce heat to low and add remaining ingredients (except peas and cilantro), cover and simmer 10 minutes.
4. Stir in the peas, cover, remove from heat and let sit for 5 minutes to heat through. Sprinkle with chopped cilantro.

Makes 4 servings.

Recipe provided courtesy of The Canned Vegetable Council.

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