Prep: 3 minutes; Cook: 16 minutes. Garam masala is a spice blend typically used in Indian dishes.
1 1/2 pounds red potatoes, cut into large chunks
3 tablespoons vegetable oil
2 teaspoons garam masala
1/4 teaspoon ground turmeric
1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
1 cup matchstick-cut carrots
1 cup frozen green peas
1 cup vegetable broth
1/4 teaspoon salt
1/4 cup fresh cilantro leaves, tightly packed
How to Make It
Place potato in a microwave-safe bowl; cover with heavy-duty plastic wrap. Micro-wave at HIGH 3 minutes or until almost done.
Heat oil in a Dutch oven over medium heat. Add garam masala and turmeric; sauté 45 seconds or until spices are toasted. Add potato; cook 2 minutes or until potato begins to brown. Stir in tomatoes; cook 3 minutes or until mixture begins to thicken. Stir in carrots, peas, and broth. Bring to a boil; reduce heat, and simmer, uncovered, 4 minutes or until vegetables are tender. Stir in salt and cilantro.