Ingredients

16 oz. tiny new potatoes

2 tablespoons unsalted butter

1-1 1/2 teaspoons curry powder

2 tablespoons chicken stock

8 oz. frozen peas

Preparation

  1. Scrub potatoes but do not peel; quarter and bring to boil in covered pot with water to cover. Cook for 10 minutes. Drain.
  2. Add butter to pot with curry powder and saute’ potatoes to coat.
  3. Stir in stock and peas; cover and cook over medium heat 2-3 minutes to heat peas through.