Cook The Book: Chunky Potatoes With Golden Raisins Recipe

Name: Cook The Book: Chunky Potatoes With Golden Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14.5 ounces) diced tomatoes; 1 small red onion, coarsely chopped; 1/4 cup firmly packed fresh cilantro leaves and tender stems; 4 cloves garlic; 3 dried red Thai or cayenne chiles, stems removed; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/8 inch thick); 2 tablespoons canola oil; 1 teaspoon cumin seeds; 1 pound russet or Yukon gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning; 1/2 cup frozen green peas (no need to thaw); 1/2 cup golden raisins

Servings: persons

1 can (14.5 ounces) diced tomatoes
1 small red onion, coarsely chopped
1/4 cup firmly packed fresh cilantro leaves and tender stems
4 cloves garlic
3 dried red Thai or cayenne chiles, stems removed
2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/8 inch thick)
2 tablespoons canola oil
1 teaspoon cumin seeds
1 pound russet or Yukon gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
1/2 cup frozen green peas (no need to thaw)
1/2 cup golden raisins

1
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.
2
Heat the oil in a large skillet over medium-high heat. 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.
3
Stir in 1 cup water. Drain the potatoes and add them. Cook, covered, stirring occasionally, until the potatoes are fork tender, 20 to 25 minutes.
4
Stir in the peas and cook, uncovered, until they are warmed through, 2 to 3 minutes.
5
Top the curry with raisins and serve.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can (14.5 ounces) diced tomatoes, 1 small red onion, coarsely chopped, 1/4 cup firmly packed fresh cilantro leaves and tender stems, 4 cloves garlic, and more.

Yes, Cook The Book: Chunky Potatoes With Golden Raisins falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Chunky Potatoes With Golden Raisins

How did you like this recipe?

Frequently Asked Questions