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INGREDIENTS
2 tablespoons preferred vegetable oil
1 medium onion, diced
3 garlic cloves, minced or pressed
1” piece fresh ginger, peeled and minced
1 serrano pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon fine sea salt
½ teaspoon ground coriander
¼ teaspoon ground cardamom
¼ teaspoon black pepper
¼ teaspoon ground cinnamon
1 can (14oz) WoodstockⓇ Organic Diced Tomatoes
1 cup vegetable stock
1 pound red-skinned potatoes, cut into 1” chunks
1 package WoodstockⓇ Organic Frozen Peas
Cooked basmati rice, for serving
Chopped fresh cilantro
DIRECTIONS
1. In a large saucepan heat oil over medium. Add onion, garlic, ginger, and serrano and saute until onion is softened, 6-8 minutes. Stir in cumin, turmeric, salt, coriander, cardamom, pepper, and cinnamon and cook, stirring, 1 minute more.
2. Stir in tomatoes, stock, and potatoes. Bring to a boil, then reduce heat to simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in peas and cook 5 minutes more.
3. Serve over rice, garnished with cilantro
