Candida Diet Friendly Vegan Aloo Matar

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

3 tbsp neutral oil (such as avocado oil or canola oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tsp cumin seeds
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 green chili (such as serrano or thai), finely chopped
1 can (14 oz) diced tomatoes
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp paprika
¼ tsp cayenne pepper
1 ½ lb yukon gold potatoes, peeled and cut into ¾-inch cubes
1 cup water
1 ½ cups frozen peas
Ingredient note
Candida diets often limit peas early on because they are high in starch. This recipe works out to only about 1/3 cup of peas per serving, which is likely fine. If you prefer to always avoid peas, please tap it and change its rating to Red.
1 tsp garam masala
1 tsp salt, plus more to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or warm flatbread, for serving (optional)

Instructions

1
Heat the oil in a large skillet or sauté pan over medium heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds.
2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 8–10 minutes.

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