Servings: 3-4 | Preparation time: 15 minutes | Cooking time: 30 minutes
Ingredients
- ½ tsp mustard seeds
- 2 tbsp vegetable oil
- ½ lb potatoes, peeled and cubed
- ¼ lb tomatoes, sliced
- ½ lb Cool Runnings pigeon peas
- 1” piece ginger, crushed
- 1 tsp Cool Runnings turmeric powder
- ¼ tsp Cool Runnings chili powder
- 1 tsp sugar
- ½ tsp salt or to taste
- Hot pepper to taste
Directions
1. Heat vegetable oil in a pan over medium heat. Add mustard seeds and fry until they begin to burst, about 1 minute.
2. Add cubed potatoes and fry for 1 minute.
3. Add a small amount of water and cook the potatoes over medium heat until they are almost tender, about 10 to 12 minutes.
4. Add sliced tomatoes, pigeon peas, crushed ginger, turmeric powder, chili powder, sugar, salt, and hot pepper to taste.
5. Reduce heat to low and cook for an additional 10 to 15 minutes, or until the tomatoes become pulpy and the vegetables are fully cooked.
6. Serve hot.
Curried Mixed Vegetables Recipe Card
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