Average Rating: 5TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 4 medium potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces
- 2 tablespoons canola oil
- 1 medium onion, coarsely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon ground turmeric
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- 1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-12 minutes or until tender. Drain.
- 2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir 3-4 minutes or until onion is lightly browned. Add turmeric; cook 1 minute longer.
- 3. Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, 4-6 minutes or until potatoes are heated through, stirring occasionally. Sprinkle with cilantro before serving.
Nutrition Facts
3/4 cup: 77 calories, 7g fat (1g saturated fat), 0 cholesterol, 297mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 0 protein.
