Red Potatoes & Green Peas from Nepal

2 servings

• 1/4 cup diced firm tofu
• 2 teaspoons extra virgin olive oil
• 1/2 cup fresh or frozen green peas
• 1/2 cup chopped red potato
• 1/2 to 1 teaspoon ground turmeric,
     dissolved in 1 teaspoon water
• 1 teaspoon chopped fresh cilantro
• 1/4 teaspoon salt
•    Dash of fresh ground black pepper
• 1 chopped small yellow or white onion
• 3/4 cup water
• 1 teaspoon curry powder, dissolved
     in 1 teaspoon water
• 1 cup cooked rice

In a saucepan, saute the tofu over medium heat for 7 minutes in 1 teaspoon oil, then transfer to a bowl. Add the peas and potatoes to the saucepan and saute in the remaining 1 teaspoon oil over medium-high heat for 5 minutes. Add the remaining ingredients and simmer for 5 minutes over medium heat.

Serve with rice

Bon appetit!