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Baked potatoes night after night can suck the life out of any dinner creation. Step outside your comfort zone and use these spuds to make a dish inspired by the cuisine of India

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Cook time:
Servings: 6 servings
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Ingredients

Cost per serving $0.84 view details
  • 1 tbsp (15 mL) canola oil
  • 1½ tsp (7 mL) each Suraj coriander and cumin seeds
  • 1/2 tsp (2 mL) each salt and turmeric
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, finely diced
  • 1 large sweet potato, scrubbed and cut in 1/2-inch (1 cm) cubes (skin on)
  • 1 medium potato, scrubbed and cut in 1/2-inch (1 cm) cubes (skin on)
  • 1 can (540 mL) Suraj chickpeas, drained and rinsed
  • 2 large tomatoes, chopped (about 3 cups/750 mL)
  • 1/2 cup (125 mL) chopped fresh coriander
  • 1 tbsp (15 mL) fresh lemon juice

Directions

  1. Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring.
  2. Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened.
  3. Stir in garlic and jalapeño; cook, stirring, for 3 minutes.
  4. Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender.
  5. Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover.
  6. Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 156g
Recipe makes 6 servings
Calories 106  
Calories from Fat 32 30%
Total Fat 3.75g 5%
Saturated Fat 0.29g 1%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 177mg 7%
Potassium 459mg 13%
Total Carbs 18.69g 5%
Dietary Fiber 5.5g 18%
Sugars 4.29g 3%
Protein 2.73g 4%

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