Curried Potatoes and Peas
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Coarse-skinned, long, oval baking potatoes are starchy and absorb flavours well — perfect for this tasty dish.
Servings: 4-6
Ingredients:
-
4 large baking potatoes (2 lb/1 kg)
2 onions, sliced
2 tbsp (25 mL) butter
2 tsp (10 mL) curry powder
1 can stewed tomatoes (10 oz/284 mL)
2 cups (500 mL) frozen peas
1/4 cup (50 mL) chopped fresh parsley
1/2 tsp (2 mL) salt
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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