2 medium baking potatoes, peeled and cut into 1-inch cubes (about 1 1/4 pounds)
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1 1/4 pounds)
1 large eggplant, cut into 1-inch cubes (about 1 1/4 pounds)
2 cups water
Fresh cilantro sprigs (optional)
How to Make It
Sort and wash peas. Place in an ovenproof Dutch oven; cover with water to 2 inches above peas. Bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain peas, and return to pan.
Add 1 cup of water and 1/2 teaspoon salt to pan, and bring to a boil. Cover pan, reduce heat, and simmer for 15 minutes or until most of the liquid evaporates. Remove the peas from pan, and set aside. Wipe pan dry with a paper towel.
Heat oil in pan over high heat. Add cumin seeds, and sauté 1 minute. Add peas, cilantro, and next 8 ingredients; stir gently.
Add 2 cups water to pan. Cover and bake at 400° for 1 hour or until vegetables are tender. Garnish with cilantro, if desired.
Nice mix of spicy and sweet. Would be great for a vegan potluck. I made this recipe as written except didn't have serrano chiles on hand. I replaced them with two jalapenos and included the seeds. I served as a side dish with Spice-Rubbed Pork Tenderloin (March 2009). This recipe makes far more than just six servings. Two cups is a large portion of this casserole. The leftovers make a fantastic soup! I reheated with veggie broth and pureed. Yum. We liked this even better than the casserole.
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