Courtesy of PureZing

Serves 4

INGREDIENTS:

1 Tablespoon coconut or olive oil
1/4 teaspoon caraway seed
1 teaspoon cumin seed
1 cup finely chopped red onion
2 cloves garlic, minced or pressed
6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and minced
2 teaspoons minced fresh ginger
2 teaspoons ground dried turmeric
3 cups diced cooked thin-skinned potatoes
2 teaspoons minced fresh cayenne chili or ground dried cayenne
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint leaves
2 Tablespoons lime juice
Sea salt

DIRECTIONS:

In a 10- to 12-inch frying pan over medium-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 minutes.

Add onion, garlic, serranos, and ginger; stir until onion is soft but not browned, about 2 minutes.
Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 minutes.

Add cilantro, mint, and lime juice. Mix, then add sea salt to taste.