Sunday, September 12, 2010

Pea and Potato Curry Bake


3-4 small to medium red potatoes (peeled or unpeeled, I peel)
1/2 medium yellow onion, diced
8-12 oz. package frozen peas and carrots
2 Tbsp olive oil
2 tsp garlic powder
2 tsp curry powder
1 tsp garam masala
1 tsp better than bouillon (or ~1/2 cube bouillon cube)
1 tsp salt
3/4 cup water

Cut potatoes into 1 to 2 inch cubes and place in 1 quart casserole dish (all I had was a cake pan!). Add onions, peas and carrots, oil and spices. Mix together. Add water, cover with aluminum foil or a lid, then bake at 375 degrees F for an hour (or 425 degrees F for 45 minutes) until potatoes are tender.

Serves: 3-4

Preparation time: 15-20 minutes
Cook time: 60 minutes

Next time I might serve with a side of jasmine rice cooked with bouillon (note that there is no sauce). The potatoes were super moist and good. Might add more peas and carrots next time. Otherwise great as is!

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