Cook the Book: Chunky Potatoes with Golden Raisins

Name: Cook the Book: Chunky Potatoes with Golden Raisins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 411 grams can diced tomatoes; 2 Tbsps canola oil; 3 dried red Thai or cayenne chiles, stems removed; 59 milliliters firmly packed fresh cilantro leaves and tender stems; 1 teaspoon cumin seeds; 4 cloves garlic; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/8 inch thick); 118 milliliters golden raisins; 118 milliliters frozen green peas (no need to thaw); 1 small red onion, coarsely chopped; 454 grams russet or Yukon gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning

Need a gluten free and vegan side dish? Cook the Book: Chunky Potatoes with Golden Raisins could be a spectacular recipe to try. One serving contains 176 calories, 5g of protein, and 5g of fat. This recipe serves 6. If you have golden raisins, canolan oil, cayenne chiles, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine the tomatoes, with their juices, and the onion, cilantro, garlic, chiles, and ginger in a blender jar. Puree, scraping the inside of the jar as needed, to make a reddish-green sauce.

Ingredients you will need

Cilantro

Tomato

Chili Pepper

Garlic

Ginger

Onion

Sauce

Equipment you will use

Blender

Heat the oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the cumin seeds and cook until they sizzle, turn a reddish brown, and smell nutty, 5 to 10 seconds. Immediately add the pureed tomato-onion sauce. Lower the heat to medium and cook, partially covered to contain some of the spattering, stirring occasionally, until the liquid evaporates and some of the oil starts to separate from the sauce, 15 to 20 minutes.

Ingredients you will need

Cumin Seeds