Red Potatoes & Black Currants With Cilantro Mint Ginger Sauce

Yield: Serves 4
Red Potatoes & Black Currants with Cilantro Mint Ginger Sauce
Naturally Vegan & Vegetarian Recipe
Time: 30 minutes
(13 Item Recipe)

1 Tablespoon Extra Virgin Olive Oil
1/2 Cup Organic Black Currants
10 Small to Medium Organic Red Potatoes
1 Large Organic Red Onion
3 Green Chili Peppers, Seeded, Chopped fine
2 Teaspoons Organic Ginger, fresh, grated
2 Cloves Organic Garlic, minced fine
2 Teaspoons Organic Fennel Seed
1 1/2 Teaspoons Cumin Seed
2 Teaspoons Organic Lemon Juice
1 Teaspoon Ground Black Pepper
1/4 Cup Organic Mint, fresh, chopped
2 Tablespoons Organic Cilantro, fresh, chopped


Soak Black Currants for 10 minutes in 1 cup Hot Water, until plump.  Cook potatoes in boiling water for 10 minutes, until fork goes in with ease.  Do not overcook.  Drain and set aside.  Heat olive oil over medium heat.  Add onion, currants, chili peppers, ginger, garlic, cumin and fennel.  Cook for 10 minutes stirring.  Add potatoes and mint.  Stir coating potatoes.  Mix together lemon juice, pepper and cilantro.  Toss over potatoes.  Serve.  Yum!

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