Spicy, Cozy, Potatoes & Carrots

(As usual, all main ingredients are organic; this makes a difference in taste.)

It’s fall, and time for cozy dishes. With its warm depth of flavor and tingly bit of spice, these colorful Indian potatoes and carrots are like an autumnal hug. Tonight I enjoyed them after returning from a walk, which took me through the brisk air to fetch whipping cream, to top my sister’s dairy-free pumpkin pie custard. This was a welcoming dinner to come home to! So, to make it for yourself…

First, chop:

– 5 small-medium golden potatoes (however many fit in your hands at a time account for about one persons serving.)

Slice potatoes into 3/4″ pieces, about 1/4″ inches thick. Soak in water until later.

Pour:

– 1/8″ avocado/cooking oil into a sauté pan

Next, chop:

– 1 large onion and add to your pan. Sauté until lightly brown.

While they brown:

– mash and mince 3 big cloves garlic
– mince a 1-inch piece of fresh ginger

Add to pan when onions are browned. Sauté for several minutes.

Now, place potatoes over the onion/garlic/ginger mixture. (Do not mix.)

Cover pan and keep on low.

Get 4 large carrots:

Slice carrots into 3/4″ pieces about 1/4″ inches thick (smaller carrots can be left round, if they are very large then put into fourths.)

Place on top of the potatoes. (Still do not mix.)

Cover pan and simmer about 15 minutes.

Then:

Pour some avocado oil over the top. Place cover back on and keep simmering for about 10 minutes. Check to see how cooked it is. Move around with cooking spatula to be sure nothing is sticking to the bottom of your pan. Stick a knife in a carrot and a potato—you want them to be tender. If they’re not, mix around and keep simmering and check in now and then until they are nice and soft.

When it’s tender, add spices:

– 1/2 tsp ground coriander
– 1/2 tsp ground cumin
– 2 tsp turmeric
– 1/2 tsp Shan curry powder
– 1/4 tsp cayenne powder
– 1.4 tsp garam masala
– 1/2 tsp cinnamon
– 1/2 tsp salt
– 6 twists of a black pepper grinder

add them on top, then turn the spices in with spatula—to incorporate.

Cook for a few more minutes.

Meanwhile, chop:

1 tbsp fresh cilantro

To finish:

Add a few pours of olive oil over the dish, along with your cilantro to garnish.

If you’re feeling like it, you can also garnish this dish with halved boiled eggs. If adding eggs, add sprinkles of salt + pepper + garam masala over them, along with a drizzle of olive oil, to add some color and flavor.

Serve and enjoy!