Tuesday, December 27, 2011

Indian Spiced Potatoes and Carrots

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see page 154 of Vegan Fire and Spice.
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.