Ingredients

1 tablespoon vegetables oil

1 tablespoon margarine

2 cloves garlic, minced

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1-1/2 teaspoons ground cumin

1 tablespoon minced fresh corianader

1/2 teaspoon fennel seeds

3/4 teaspoon turmeric

2 teaspoons ground ginger

1/2 teaspoon cayenne pepper

1-1/2 cups chopped onions

1 cup chopped tomatoes

2/3 cup sliced carrots

1 cup frozen peas, thawed

2 cups potatoes ( white or sweet), peeled and diced

Salt, to taste

3/4 cup water

1/4 cup slivered almonds

How to prepare

Heat the oil and the margarine in a large frying pan over medium heat. Add the garlic and the spices all at once and reduce the heat to low. Cook for approximately one minutes, making sure not to burn the spices. Add the onions ans saute for a few more minutes, until soft. Add the tomatoes and stir in the carrots, peas, potatoes, salt and water. Baking the vegetables to a boil, cover and reduce the heat to a simmer. Cook until the potatoes are soft, about fifteen to twenty-five minutes. Serve the veggies over a bed of rice and garnish with slivered almonds.

Serve 6

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes