SKILLET PEAS and POTATOES

This is a quick meal.  Super quick. Not much chopping involved either. It is meatless, in fact, it is Vegan.  But, more importantly, it is delicious.  How can you go wrong with potatoes?  Certainly if you don't care for coconut and you consume milk, you can replace with milk, just be careful about the burn factor.

This recipe is complete with substitutions.

Disclaimer:  The photo above was taken a little but before it was finished.  Once it was finished, it was like a mob scene.  No chance for photo ops.  Shhh.  I did get to steal some away for my lunch the next day before anyone else even had a taste.

SKILLET PEAS and POTATOES

1 pound small potatoes
1 cup peas
1 medium onion, chopped
2 teaspoon vegetable oil
4 Roma tomatoes, chopped
1/2 can or 1 cup of coconut milk
2 teaspoons Garam Masala*

In a large skillet pan or Dutch oven place your small potatoes or chopped potatoes, add about an inch of water and some salt.  Cover and cook until potatoes get fork tender.  If there is a little water in the pan let it cook out by taking off the lid, if there is still quite a bit, drain and return the potatoes to the pan.  Add in chopped onion and vegetable oil along with the garam masala.  Let the onions cook a little.  Add chopped tomato, peas and a half of a can of coconut milk. Make sure you scrape the bottom to incorporate those brown tasty bits.

*If you are not a fan of Indian food you can replace the spice with one of those spike mixes such as Montreal Steak seasoning or Rosemary garlic.