Indian Carrots, Peas, and Potatoes

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  5 tbsp or 70g

• Onions

  Raw

  1 medium or 110g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Coriander seed

  Spices

  1 tbsp or 5g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Potato

  Flesh and skin, raw

  6 Potato medium or 1.28kg

• Peas and Carrots

  Frozen, Mixed - Great Value

  10 oz or 284g

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
2. Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes.
3. Stir occasionally, and add water if necessary to keep food from sticking to the pan. Enjoy!
4. Recipe inspired by: http://allrecipes.com/recipe/86278/indian-carrots-peas-and-potatoes/