Preparation:
1. Combine potato and 1/2 cup water in 2-quart saucepan. Cover. Cook over
medium heat for 6 to 9 minutes, or until tender. (Do not drain). In food
processor or blender, combine potato mixture, 1-1/2 cup peas, remaining 1/4
cup water, the juice, garlic and curry powder. Process until smooth. Set
potato mixture aside.
2. Combine onion and oil in 10-inch nonstick skillet. Cook over medium heat
for 5 to 7 minutes, or until onion is tender, stirring occasionally. Stir in
potato mixture and remaining peas. Cook for 3 to 5 minutes, or until hot,
stirring frequently. Remove from heat. Stir in tomato and cilantro.
Serving suggestion: Serve as a vegetarian main dish with a rice pilaf and
cucumber salad. 8 servings |
