Carrot, Potato, and Pea Curry

This is from Rose Elliot‘s New Complete Vegetarian. I adapted it a bit, based on what I had in the house.Carrot, Potato, and Pea Curry
Adapted from Rose Elliot’s New Complete Vegetarian

Saute in enough olive oil to cover bottom of medium saucepan (original recipe specified 2 Tbl., but I probably used at least double that):
large onion, chopped

When the onion is translucent, add:
2 garlic cloves, minced
1 Tbl. ground coriander (I think I used a bit less)
1 Tbl. ground cumin
1 tsp. tumeric
(original recipe also called for bay leaf and 2 tsp. grated ginger, and 1/2 tsp. chili powder)

Heat spices, garlic, and onions for a few minutes (2-3).  The original recipe called for an 8 ounce can of tomatoes to be added here, but I added the vegetables first:
12 ounces sliced carrots
12 ounces cubed potatoes
1 tsp. salt
freshly ground pepper

14 ounce can petite diced tomatoes (original recipe called for 8 ounces tomatoes and 2 cups water)

Simmer for a half hour until the vegetables are tender and the sauce reduced a bit.

Add and simmer 5 minutes:
4 ounces peas

Serve hot over basmati rice.
Serves 4

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