Indian Potato Medley

recipe courtesy of Sandhya Gupta, featured on Feed Me Vegan
makes 4 servings
1 c soaked tapioca*
1 c diced potatoes
1-2 T vegetable oil
1 t cumin seeds
1 t mustard seeds
1 c toasted chopped peanuts
red and/or green dried chilis
salt to taste
sugar to taste
lime or lemon juice to taste
cilantro (if desired)

Add oil in a stock pot and heat to medium. Add cumin, mustard, and dried chilis. Cook for a few minutes until fragrant. Add potatoes and cook until slightly browned and softened. Add tapioca and peanuts. And warm through. Season to taste and add cilantro if desired.

*Cover tapioca with just enough water to come to the top of the tapioca. Too much water will make the tapioca gummy. Tapioca is a great texture for this, but you could sub rice or other grains if you prefer.
**Toast unsalted peaunts in a dry frying pan over medium heat until toasted and fragrant. Coarsely chop or pulse a few times in a food processor.

For more delicious vegan recipes, click here: http://animalrightscoalition.com/publications/
We provide lots of free support for people interested in going vegan. Check out our Vegan University program for details:  http://animalrightscoalition.com/programs/veganuniversity/ 
One of the most popular aspects of Vegan University is our mentor program. You choose the person you'd like to be your champion and coach in going vegan
To meetup with other people who are already vegan or interested in going vegan, check out Minneapolis Vegan Meetup. You'll find dine-outs, grocery shopping tours, workshops and more: http://www.meetup.com/vegan-415/

Animal Rights Coalition • 317 W 48th St Minneapolis • 612.822.6161 • www.animalrightscoalition.com
powered by emma
Subscribe to our email list.