Curried Potato and Pea Dosas

Take a quick, and tasty, trip to India with these roll ups.

Makes 4 servings

INGREDIENTS:

• 1 lb. Washington Russet potatoes
• 1 ½ tablespoons olive oil
• 1 large sweet onion, chopped (about 1 ½ cups)
• 1 ½ teaspoons curry powder
• ½ teaspoon ground cumin
• 1 cup frozen peas
• 3/8 teaspoon salt
• ¼ cup chopped fresh basil
• 4 pre-cooked crepes (you will find them in the produce section of your grocery store)

Optional Condiments:  Prepared Cilantro, Mint or Mango Chutney, Plain Nonfat Yogurt

DIRECTIONS

1. Scrub potatoes with vegetable brush under cold running water.  Prick potatoes several times with a fork.  Microwave on High until tender, about 8 to 9 minutes.  Let cool 10 minutes.  Peel potatoes.  Cut into ½-inch cubes.
2. In large nonstick skillet over medium-high heat, heat oil.  Add onion and cook, stirring occasionally, until lightly browned, about 5 to 6 minutes.  Stir in the curry and cumin and cook and stir 1 minute.  Add peas and cook until bright green, about 2 minutes.  Add the potatoes and salt and cook, mashing potatoes slightly with a wooden spoon, for 2 minutes.  Remove from the heat and stir in the basil.
3. Place 1 crepe on each of 4 plates.  Top each with ¼ of the potato mixture.  Roll up jelly-roll style.  Garnish with additional chopped basil and serve with optional condiments if desired.

Nutritional Analysis per serving:  337 calories, 8 g protein, 55 g carbohydrates, 10 g fat, 3 g saturated fat (27% of calories from fat), 5 mg cholesterol, 5g fiber, 481 mg sodium.

Washington State Potatoes