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Vegan Indian Recipes - Root Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Carrots, Peas & Potatoes Flavoured with Cumin
from Sharon Raghavachary

Serving Size : 6

  • 2 lg Carrots
  • 2 sm Potatoes, boiled & cooled
  • 2 md Onions
  • 1 ea Scallion
  • 3 tb Mustard oil*
  • 1 1/2ts Cumin seeds
  • 2 ea Dried red chilies
  • 1 1/2cShelled peas
  • 1 tSalt
  • 1/4ts Sugar
Dice the carrots & potatoes. Coarsely chop the onions & thinly slice the scallions. Set aside.

Heat oil in a large skillet over mediumheat. When hot, add the cumin seeds & let them sizzle for 3 or 4seconds. Add the chilies & stir them for 3 to 4 seconds. Put in theonions & stir & cook for 5 minutes. Add the carrots & peas. Stir themfor 1 minute. Cover, turn heat to low & cook for 5 minutes.

Uncover,slightly raise the heat. Add the potatoes, salt & sugar. Stir & cookfor 3 minutes. Add the scallion, heat for 30 seconds & serve.

*Replace with any vegetable oil.