What You Need:
1 small red potato, cubed
1 small sweet potato, cubed
1 carrot, sliced
1 tomato, cubed
1 T sesame seeds
1/2 t cumin
1/2 C coconut milk
1 green chili pepper
1/4 t salt
1/4 C dry roasted peanuts, chopped coarse
1 T fresh cilantro, chopped fine
How to Make It:
Fill a pot 2/3 full of water and add the red potatoes.
Place the pot over medium heat and bring it to a brisk boil.
Once boiling cook the potatoes one minute then add the sweet potatoes.
Cook one more minute then add the carrots.
Continue cooking the vegetables 5 minutes or until they are fork tender.
Drain well then place in a serving bowl.
Fold the tomatoes into the mixture gently.
Place a skillet over medium high heat and allow the skillet to heat up.
Add the sesame seeds and stirring continuously toast the seeds for 30 seconds or until fragrant and a light brown.
Place the toasted seeds into a blender.
Add the cumin, coconut milk, chili pepper and salt.
Pulse until the mixture becomes coarse and blended together.
Pour the mixture over the vegetables.
Sprinkle the peanuts and cilantro over the top just before serving.
Serves: 2
This India treat will set your honey’s heart a flame. The infusion of the sesame seeds, cumin and chili pepper gives these vegetables a special kick. If you can find cumin seed toast them with the sesame seeds to add to the sauce. Use 1/2 t of cumin seeds and leave out the cumin powder.
