Potatoes and vegetables go together perfectly in Indian curry dishes. We loved this combination!

Ingredients

• 1 Tbsp. vegetable oil
• 1 cup chopped onion
• 1 Tbsp. minced garlic
• 1 Tbsp. curry powder
• 1 tsp. grated, fresh ginger
• 1 tsp. salt
• 1/2 cup water
• 6 medium potatoes, diced into small cubes
• 2 cups frozen peas

Directions

1. Heat oil in large, non-stick skillet.
2. Add onion, garlic, curry powder, ginger and salt.
3. Stir over medium heat until limp and aromatic.
4. Stir in potatoes and peas.
5. Add water and bring to a boil.
6. Cover and reduce heat to a simmer.
7. Cook for 20-30 minutes, or until potatoes are fork-tender.
8. Tip: Make sure that you use frozen peas, not canned (you can see why in the picture – they don’t hold up).

I found this on Woman’s Day’s website. We omitted the spinach. Serve this with Crock Pot Madras Curry Chicken.

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