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Asian   -   Tibetan Potato Curry   adapted from unknown

  • 1 Large Jalapeno -- chopped
  • 1/2 Teaspoon Fenugreek Seed
  • 2 Tablespoons Olive Oil
  • 1 Small Onion -- chopped
  • 2 Cloves Garlic -- finely chopped
  • 1 Teaspoon Ginger Root -- finely chopped
  • 2 Tablespoons Sun-Dried Tomatoes, Oil-Packed -- diced
  • 1/4 Teaspoon Turmeric
  • 1 Pound Cooked Potatoes -- peeled and cubed
Directions saute fenugreek seeds in oil until brown. add chile, onion, garlic and ginger. cook until onion is soft. add tomatoes and turmeric. heat. put mixture in blender and puree until smooth. gently toss with cooked potatoes and serve.
Serves 4
Time to Make 0:00

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