
CURRIED VEGETABLES & POTATOES



INGREDIENTS
- 2 tablespoons organic extra virgin olive oil
- 1 pound organic baby red potatoes cut into 1 1/2 inch pieces
- 1 cup sliced onion
- 1 tablespoon organic curry powder
- 1 tablespoon minced gingerroot
- 2 teaspoons choppped garlic
- 1/2 teaspoon red pepper flakes
- 1 16 ounce package frozen organic garden vegetable blend
- 1 14.5 ounce can organic petite diced tomatoes drained
DIRECTIONS
In large skillet with cover, heat oil over medium-high heat. Add potatoes and onions; salt and pepper to taste. Cook potatoes until they are golden brown, stirring occasionally (about 5-7 minutes).
Stir in curry powder, ginger, garlic and red pepper flakes; cook 1 minute.
Stir in vegetables and tomatoes; bring to a simmer. Simmer, covered, until potatoes are fork tender, stirring occasionally (about 10-15 minutes).