Potato and Green Pea Curry

This recipe is from Sadia over at Pick Up Limes.

We love curry, so when this came up in my newsfeeds on FB, I made it a few hours later for dinner. I made this night before last and we just finished it tonight.

Your house will smell sooooo delicious with all the aromatic herbs that go into this, and your tummy will be very satisfied. It’s seriously as good as something you’d get in an Indian cuisine restaurant. My husband was over the moon in love with this thick, stew-like curry I served with jasmine rice.

Ingredients:

2 tsp – oil

2 tsp – cumin seeds

2 tsp – coriander seeds

2 tsp – mustard seeds

1 -small onion, I used a shallot

3 cloves – garlic

1 Tbsp. Minced ginger, I used ginger powder in the same measurements.

1 – vegetable bouillon

1 Tbsp – Garam masala

2 – tsp – turmeric powder

1/2 tsp -cayenne pepper

3 medium sized – potatoes, I used one bag of small golden potatoes, washed and cut into bite sized pieces.

1 cup – frozen peas

1 can -chickpeas, drained and rinsed

2 cups- fresh spinach, rinsed and roughly chopped

1 can – full fat coconut milk

Optional: limes, cilantro, red chili peppers.

Directions:

Add oil to a dutch oven or heavy pan and heat.

Add in cumin, coriander and mustard seeds and toast for a minute to bring out their flavors.

Add in onion or shallot, and some splashes of water to deglaze pot. Cook until translucent.

Add in garlic, ginger and cook until fragrant.

Add in bouillon, turmeric, cayenne and garam masala, and stir.

Add in potatoes and cook for 15 minutes or until softened. (I added about a cup and a half of water at this point.)

Add in chickpeas, peas and spinach, and coconut milk and heat through until spinach is wilted.

Serve over jasmine rice, with garlic naan, or both, or just eat by itself.

Garnish each serving with the juice of one lime, (yes) cilantro, (yes) and/or red chili peppers if you’re into that (that’s a no for us.)

You can also opt to put in cauliflower, mushrooms, zucchini or other veggies you may have on hand into this recipe. Experiment with what you have on hand.

This recipe is a keeper for us and will be added to our most favorites list.

I sure hope you enjoy it as much as we did.

Be well,

Robin