I hesitated to put this on last week’s menu…but I took the plunge. I risked the coconut-hating palate of Mr. Prevention in a stubborn move to make a meal that appealed more to my taste buds than his. I know, how dare me!
Hey, those who do all the dishes (every night) should make a selfish move once in awhile…right? I think yes.
While Mr. Prevention would prefer a meal with meat, he sure cleared his plate in approval. And did he detect the coconut milk? Nope. But it’s not that the coconut flavor wasn’t there…it was just complimented by savory cashews and Indian spices. And heat. Plenty of spicy.
Mr. Prevention described this as a stew. I guess I could agree with that. With tomatoes coming into season, this is the perfect flavor-packed, one pan, vegetarian meal to add to your weekly menu! Enjoy!
500 g. new potatoes, steamed for 10 minutes (I did this in the microwave for ~5 minutes)
1/3 cup cashews, soaked for 10-15 minutes and then chopped
1 cup green peas, fresh or frozen
2 cups cherry tomatoes
2 Tbsp tomato paste
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp coriander
1/2 tsp garam masala
1 can light coconut milk
1 Tbsp olive oil
Handful of basil, chopped
Salt and pepper, to taste
In a large pan, heat the oil and cumin. When they begin to sizzle, add the cashews and allow to gently roast. Add the steamed potatoes and toss to coat.
Add 1/2 cup water with the tomato paste and incorporate. Add in the cherry tomatoes and simmer for 5-8 minutes.
Add all the spices. Stir well to coat the potatoes. Mash any of the tomatoes that are cooked through.
Simmer for 3-5 minutes. Add the coconut milk and peas. Simmer until the sauce begins to thicken. Add salt and pepper to taste. Add chopped basil, to garnish. Serves 4 (about 1 1/2 cups each).
Nutrition Information (per serving): 349 calories; 19 g. fat; 0 mg. cholesterol; 385 mg. sodium; 39.8 g. carbohydrate; 5 g. fiber; 9 g. protein
Result: FABULOUS vegetarian Indian delight! Even Mr. Prevention liked this, especially with the heat…and he HATES coconut (what he doesn’t know won’t hurt him…). If spicy isn’t your thing, cut down on the cayenne 😉 I used purple and new potatoes in this dish for some additional color, and I think it added a really fun twist. This reheats beautifully as leftovers, too! Enjoy!
Money Matters: I calculated the total cost of the recipe at $10.30. The purple and new potatoes were $2.99/lb which can be reduced by buying new potatoes, saving $1-1.50. The peas I used were frozen Kroger brand – 2 cups for $1. The light coconut milk was $1.89. The spices I approximated to be $0.66, which I believe to be fairly accurate. Assuming 4 servings, the cost per serving for this recipe is $2.58.
On a scale of 1 to 10 (1 being “I hate my liiife” and 10 being “Woo!”) I felt a -1 towards working out last night. My workouts have been so sporadic and infrequent over the past week that my legs were rebelling against movement. I started slow by taking Lily on a 3/4 mile walk. And then I headed down to the treadmill to watch the Bachelorette and finished 5K in 35:10. It wasn’t until about 2 miles in that my legs no longer felt like lead. And I plan to either bike (weather pending) or ellipticize tonight. Five workouts this week…or bust!
Question: What’s your favorite Indian spice?
I have to go with cumin.