Potato and Green Pea Curry

Difficulty: Easy
Grade: 8
Duration: 30 minutes
Number of people: 3/4
Notes: it’s a great dish for the winter as it’s full and creamy. It can be made pretty spicy

Ingredients
2 tsp (10 mL) vegetable oil
2 tsp (4 g) cumin seeds
2 tsp (4 g) coriander seeds
2 tsp (4 g) brown mustard seeds (optional)
1 medium onion, diced
3 cloves garlic, minced
1 Tbsp freshly minced ginger
1 vegetable boullion cube
1 Tbsp (6 g) garam masala
2 tsp (4 g) turmeric powder
½ tsp cayenne pepper
3 medium potatoes, washed and cut into 1 cm (½ inch) cubes
1 cup (150 g) frozen peas
1 can (220 g) cooked chickpeas, rinsed
2 cups (60 g) fresh spinach
1 can (400 mL) full-fat coconut milk
OPTIONAL TOPPINGS
Fresh cilantro
Lime wedges
Red chilli peppers, thinly sliced

Instructions:
To a large pot on medium-high heat, add the oil. When hot, add the cumin, coriander, and mustard seeds for 30 seconds, stirring continuously. Toasting the seeds this way brings our their flavour more intensely. Then add to the pot the onion, and cook until translucent, about 3 - 5 minutes. Add splashes of water as needed to deglaze the pot.
Add the garlic and ginger, and cook until fragrant and lightly golden, about 2 minutes. Add the bouillon cube, garam masala, turmeric, and cayenne, and cook while stirring for 30 - 60 second longer.
Add the potatoes, along with 1½ cups (360 mL) water. Cook until tender, about 15 minutes.
Add peas, chickpeas, and coconut milk. Cook until warmed through. Finally, add the spinach, and when wilted, removed from the heat. Serve while hot, with naan or rice, and garnish as desired. Enjoy!

Source: https://www.pickuplimes.com/recipe/potato-green-pea-curry-62

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