HealthNotes

Curried Potato and Pea Dosas

• From: Washington State Potato Commission

Ingredients

• 1 lb russet potatoes

• 1 1/2 Tbs olive oil

• 1 large sweet onion, chopped

• 1 1/2 tsp curry powder

• 1/2 tsp ground cumin

• 1 cup frozen peas

• 3/8 tsp salt

• 1/4 cup chopped fresh basil

• 4 pre-cooked crêpes

• Chutney (optional)

• Plain, nonfat yogurt (optional)

Take a quick trip to India with these tasty rolls.

Directions

• Scrub potatoes with vegetable brush under cold running water. Prick potatoes several times with a fork.
• Microwave on high until tender for about 8 to 9 minutes. Let cool 10 minutes, peel potatoes, and cut into ½-inch cubes.
• In large non-stick skillet over medium-high heat, heat oil. Add onion and cook, stirring occasionally, until lightly browned, about 5 to 6 minutes.
• Stir in curry and cumin, cook and stir for 1 minute. Add peas and cook until bright green, about 2 minutes.
• Add the potatoes and salt and cook, mashing potatoes slightly with a wooden spoon, for 2 minutes. Remove from the heat and stir in the basil.
• Place one crêpe on each of the four plates. Top each with ¼ of the potato mixture; roll it up. Garnish with additional chopped basil and serve with optional condiments if desired.