Vegetable Curry

2 large potatoes
1 can (15 ounce) kidney beans, rinsed and drained
1 cup peas
1 teaspoon cumin seeds
salt and pepper to taste
1/2 cup yogurt
1/2 cup water
2 tablespoons curry powder
1/2 onion, diced
1 tablespoon garlic, diced
1/2 cup fresh cilantro, diced
2 tablespoons vegetable oil

1. In a 4-quart sauté pan add vegetable oil and fry onion and garlic until tender. Add potatoes, beans, garlic and peas. Mixing well add water and yogurt. Add cumin seeds curry and cilantro mix well.

2. Cook on low covered for 15 minutes or until potatoes are done. Mixing in between so the potatoes do not stick.

Yields: 4 servings

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