Ingredients
Scale
- 1 shallot shallot (thinly sliced )
- 1 tsp olive oil
- 1 tsp mustard seeds
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1 can crushed tomatoes
- 2 cups small potatoes
- 1/2 cup diced parsley
Instructions
- Sauté the shallot for several minutes.
- Add mustard seeds and under medium heat sauté until they "pop".
- Add cumin and coriander and mix well.
- Add turmeric.
- Add crushed tomatoes with 1 tsp sweetener if desired. I use sucanat.
- Sauté for several minutes and then puree if desired.
- Steam potatoes for 8-10 minutes.
- Crush potatoes – can use bottom of glass. I used our sauerkraut tamper.
- Place on silicone baking sheet and cook at 375 for 30-45 minutes. Depends on how crispy you like them and how your oven functions. After the first time, you will know better.
Nutrition
- Calories: 435
- Sugar: 21
- Sodium: 580
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 87
- Fiber: 17
- Protein: 15