Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Vegetable oil 2 ts Tomato paste
2 ts Cumin seeds 4 Idaho potatoes, peeled
1 lg Garlic clove(s), minced -cut in 1" cubes
1 Serrano or jalape¤o pepper 2 c Frozen baby lima beans
-minced -(10 oz pkg)
1 ts Ground coriander seeds Salt and pepper
1 tb Curry powder

1. Heat oil in nonreactive medium saucepan. Add cumin seeds and cook
over moderately high heat until fragrant and dark, about 1 minute.
Add garlic and chile and cook, stirring, for 1 minute. Add coriander
and curry powder and stir until fragrant, about 2 minutes.

2. Add tomato paste and cook until it sticks to the pan and starts to
caramelize, about 2 minutes. Add potatoes and 1« cups of water. Stir
to blend, scraping the bottom of the pan to loosen any browned bits.
Reduce heat to low, cover and cook until potatoes are almost tender,
about 8 minutes. Add lima beans, cover and cook until the potatoes
are done, about 5 minutes more. Season with salt and pepper.

Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95

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