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Aloo Matar

The ultimate comfort food, this Indian inspired dish is packed with peas and potatoes in a mild tomato curry. The warm spices of curry powder and garam masala are added to the subtle hint of grated ginger and sweetened by a touch of raw honey. All topped with a sprinkle of sea salt, chopped cilantro and a squeeze of lime, this flavorful dinner is the perfect end to your day.

Potatoes are an excellent source of B6, a vitamin which is essential for the formation of almost every new cell in the body. Vitamin B6 also is a vital component for the neurological system and for the creation of amines which are neurotransmitters that send messages from one nerve to the next. This makes potatoes an important food for those who are heavy thinkers and those recovering from stress damage and adrenal exhaustion. They are also particularly beneficial for depression, insomnia, sleep disorders, brain fog, and stress related illnesses. Potatoes are also known to be good for promoting cardiovascular health and are highly beneficial for reducing the risk of heart attack, stroke, atherosclerosis, and COPD. 

Green peas are one of the most nutritious of the leguminous vegetables and are rich in antioxidants, vitamins A, C, K, and B-complex and minerals such as zinc, iron, calcium, and manganese. They are a great source of protein, fiber, and omega-3 fats in the form of alpha-linolenic acid (ALA). These essential fatty acids makes green peas an ideal food for brain and cardiovascular health and their phytosterols are vital for helping to lower cholesterol levels in the body. 


INGREDIENTS:

4 yukon gold potatoes, diced
8 oz frozen, unsalted peas, prepared according to instructions
3 cups cherry tomatoes, halved
1 onion, diced

2 cloves of garlic, minced

2 tsp grated ginger

2 tsp raw honey

1 lime, juiced

1 pinch yellow curry powder
1 pinch garam masala

1⁄2 tsp sea salt

1⁄2 cup cilantro leaves
1 tsp coconut oil

DIRECTIONS:

Steam potatoes until tender. While steaming, prepare peas according to instructions on the package. Set cooked vegetables aside and prepare the sauce.

In the pan, heat 1 tsp of coconut oil. Add onion and garlic. Cook on medium heat, stirring until translucent, adding water as needed to keep from sticking. When onions are translucent and fragrant add ginger, curry powder, garam masala. Continue stirring until well mixed (approximately 1 minute), add cherry tomatoes and a splash of water if needed. Cook covered, stirring occasionally for five to ten minutes until tomatoes are soft and starting to cook down. Add honey and sea salt. Continue stirring until well mixed. Add in peas and potatoes. Stir to just combine.

Serve topped with cilantro and a squeeze of lime juice. Enjoy!

Serves 2-3

This item posted: 03-Dec-2017

 

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