1 1/2 pounds small round baby potatoes (use a variety of colors: red, blue, gold, white)
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 2 tablespoons coriander seeds, very coarsely ground in a spice grinder
- 2 garlic cloves, sliced
- 2 cups diced bell peppers (use a mix of red, green, yellow, and orange)
- 1 teaspoon ground turmeric
- 1/4-1/2 teaspoon cayenne (optional)
- 1/2 teaspoon salt
- Juice of 1/2 lemon
- Crushed salted roasted peanuts
Fresh cilantro leaves
1. Boil the potatoes until nearly fork-tender, 10 to 15 minutes. Remove from the heat and drain. When the potatoes cool down, cut them in half.
2. Heat the oil in a wide skillet over medium heat. When the oil shimmers, add the cumin and coriander. Cook for about 30 seconds, until the seeds begin to sizzle. Add the garlic and cook for about 30 seconds, until it just changes color.
3. Add the potatoes and cook for a minute or two until they begin to brown. Add the bell peppers, turmeric, cayenne, and salt. Cook for about 2 minutes, stirring occasionally, until the spices are well incorporated. Cover the pan and cook for about 5 minutes, until the peppers are just fork-tender.
4. Uncover and remove the pan from the heat. Sprinkle on lemon juice; mix well. Garnish with peanuts and cilantro and serve hot.
Makes 4 servings as a side
Originally published in Organic Gardening Magazine, Oct/Nov 2013