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  • 4" piece of ginger peeled & minced
  • 1 lg. onion quartered & sliced
  • 3 to 4 serrano peppers chopped very fine
  • 4 tomatoes peeled, seeded & chopped
  • 3 medium red potatoes chopped in 1/2" dice
  • 3 carrots chopped in 1/2" dice
  • 1 small sweet potato or yam chopped in 1/2" dice
  • 1 cup raisins
  • 1 cup frozen green peas
  • 1 can coconut milk
  • 2T. cumin seeds
  • 2 bay leaves
  • 6 whole cloves
  • 1/2 stick cinnamon
  • 1 to 1 1/2T. curry powder
  • 1 teaspoon turmeric
  • 2 teaspoon garam masala
  • 1 to 2 tablespoon lemon juice

Par boil red potatoes & carrots for about 1
minute, drain & set aside. In large pot heat 3T.
vegetable oil on medium-high, add cumin seeds,
bay leaves, & cloves for about 30 seconds or
until seeds start popping. Turn heat down to
medium & add ginger, onion, & peppers, simmer
until onion is soft. Then add cinnamon stick,
curry powder, turmeric, & garam masala. Simmer for
about 1 minute. Add tomatoes, cook for about 5
minutes until juicy, then add potatoes, carrots, &
sweet potato. Cook for a couple of minutes, then
add coconut milk, raisins, & green peas. Add
lemon juice. Partially cover pot and simmer until
vegetables are done, but not mushy, about 20-30
minutes. Remember to stir often. Serve over rice.


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