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