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Curried Potatoes and Peas

By The Canadian Living Test Kitchen

Tested till perfect

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Curried Potatoes and Peas

This recipe makes 6 servings

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Coarse-skinned, long, oval baking potatoes are starchy and absorb flavours well — perfect for this tasty dish.

Ingredients

  • 4 large baking potatoes, (2 lb/1 kg)
  • 2 onions, sliced
  • 2 tbsp butter
  • 2 tsp curry powder
  • 1 can (10 oz/284 ml) stewed tomatoes
  • 2 cups frozen peas
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1 pinch pepper

Preparation

Peel potatoes; cut into bite-size chunks. In 12-cup (3 L) casserole, combine potatoes, onions and butter; microwave, uncovered, at High for 4 minutes, stirring twice.

Stir in curry powder to coat well; microwave, uncovered, at High for 2 minutes.

Stir in tomatoes; cover and microwave at High for 13 to 17 minutes or until potatoes are tender, stirring every 3 minutes.

Add peas; cover and microwave at High for 1 minute or until heated through. Let stand for 5 minutes.

Sprinkle with parsley, salt and pepper.

 

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