Indian Carrots, Peas, and Potatoes

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Coriander seed

  Spices

  1 tbsp or 5g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Potato

  Flesh and skin, raw

  8 cup, diced or 1.2kg

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Carrots

  Frozen, unprepared

  1 cup slices or 128g

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the chopped onion, and season with cumin, turmeric, coriander, chili powder, and salt. Cook and stir until the onion is browned.
2. Reduce the heat to medium, and stir in the diced potatoes, carrots, and peas. Stir to coat, then cover and cook until the potatoes are tender, about 20 minutes.
3. Stir occasionally, and add water if necessary to prevent sticking. Enjoy!