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Coriander-spiced Potatoes

From Farm Where Life is Good

<p>An east Indian-spiced, savory and hearty potato dish. Fairly simple to make, and very pleasing to the palate!</p>
Source: Organic Gardening, Oct/Nov 2013 issue (Entered by Lara Rasmussen Anderson)
Serves: 2-4

1 1/2 lbs small potatoes
2 Tbsp canola oil
1 tsp cumin seeds
2 Tbsp coriander seeds, coarsely ground in spice grinder or mortar/pestle
2 cloves garlic, sliced
2 cups sweet bell peppers (variety colors)
1 tsp ground tumeric
1/4-1/2 tsp cayenne pepper (optional)
1/2 tsp sea salt
1/2 lemon, juiced
Crushed salted, roasted peanuts, for garnish
Fresh cilantro for garnish

Step by Step Instructions
  1. Boil potatoes until nearly fork-tender, 10-15min. Remove from heat and drain. When cooled slightly, slice in half.
  2. Heat oil in wide skillet over medium heat; when oil shimmers, add cumin and coriander seeds. Cook for about 30seconds, until seeds begin to sizzle. Add garlic and cook additional 30 seconds, until just changes color. Add potatoes and cook 1-2 minutes until they begin to brown.
  3. Add the bell peppers, turmeric, cayenne and salt. Cook for 2 minutes, stirring occasionally until well incorporated. Cover and cook 5min until peppers are fork-tender.
  4. Remove from heat, sprinkle with lemon juice and mix well. Garnish with peanuts and cilantro and serve hot.