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| This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson. |
The potatoes and carrots are very tender from being steamed. This has a sweet, citrus taste from the fruit juices that is punctuated by the aroma ofthe cinnamon and the heat of the cayenne. Make sure you follow the instructions to serve at room temperature, since that makes a big difference in the taste. Good Indian-inspired side dish.
Ingredients: Yukon Gold Potatoes, carrots, canola oil, garlic, Garam Masala, sugar, cinnamon, cumin, cayenne, orange juice, lemon juice, salt, parsley.
