Organic Curried Peas & Potatoes w/ Bananas & Cahews

Organic Curried Peas & Potatoes w/ Bananas & Cashews

1 T. Spectrum Organic Canola Oil
1 Small Organic Onion (finely chopped - about 1/2 c.)
1 t. Frontier Organic Ground Cinnamon
1/2 t. Frontier Organic Ground Cardamom
1 t. Frontier Organic Garlic Granules
1 1/2 t. Frontier Organic Cumin
1 1/2 t. Frontier Organic Coriander
1/2 t. Frontier Organic Fennel Seeds (freshly crushed)
1 t. Frontier Organic Turmeric
1/8 t. Frontier Organic Cayenne Pepper
1/2 t. salt (or to taste)
1 15 oz. can Coconut Milk
3 Medium White Potatoes cut in 1" cubes
1 15 oz. can Westbrae Organic Green Peas
1 t. Spectrum Organic Canola Oil
2 Organic Bananas cut in half lengthwise
1/2 c. Woodstock Organic Cashews
1 c. uncooked Lundberg Organic Brown Rice (cooked according to directions - about 2c. cooked)

Cook rice according to directions.
Combine all spices and salt in a small bowl.
In a small saucepan, saute onion in 1 T. canola oil until translucent.
Reduce heat and add spices. Cook for about 30 seconds taking care not to burn.
Add coconut milk and simmer until heated through.
This completes the sauce. Set aside.

Place potatoes in a medium pot and add enough water to cover the potatoes with about an inch of water.
Bring to a boil. Reduce heat and simmer until potatoes are just tender (about 15 minutes).
Drain potatoes and return to pot.
Add peas (with or without liquid) and about 1/2 - 3/4 of the sauce to the potatoes.
Save the remaining sauce for the bananas and cashews.
Keep poatatoes and peas warm on very low heat.

Meanwhile, saute banana halves and cashews in 1 t. canola oil in a NON-STICK pan until just warmed through.

Serve in three's - potatoes and peas to left, rice in center and banana and cashews to right, drizzling some of the remaining sauce on the bananas and cashews.

Serve with grilled flat bread.
Serves 4.

Note: It is fine to make the sauce and the potatoes and pea dish in advance. In fact, it is better after it sits awhile!

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