Masala-Spiced Pea and Potato Curry (Aloo Matar)

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