Name: Creamy Aloo Matar
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tsp vegetable oil; 1 tsp coriander seeds; 0.5 tsp cumin seeds; 1 null large onion (chopped); 4 null garlic cloves (minced); 2 tsp grated fresh ginger; 1 tsp salt; 1 tsp garam masala; 0.5 tsp ground turmeric; 0.5 tsp cayenne pepper ((optional)); 0.25 tsp ground black pepper; 3 null medium white potatoes (cut into 1 cm cubes); 1.5 cups canned diced tomatoes; 1 cup boiling water; 0.5 null vegetable bouillon cube (crushed (optional)); 1 cup frozen green peas; 0.5 cup coconut cream; 2 null vegan naans

Instructions

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1

Heat the vegetable oil (2 tsp) in a large pot over medium-high heat. Toast the coriander seeds (1 tsp) and cumin seeds (0.5 tsp) for 1-2 minutes. Stir throughout.
2

Then add the onion (1 large), cloves (4 garlic), and grated fresh ginger (2 tsp). Cook for 3 minutes, stirring often.
3

Then add the salt (1 tsp), garam masala (1 tsp), ground turmeric (0.5 tsp), cayenne pepper (0.5 tsp), and ground black pepper (0.25 tsp). Toast for 30-60 seconds, stirring throughout.
4

Add the white potatoes (3 medium) to the pot. Cook for 3-4 minutes, stirring frequently.
5

Pour in the canned diced tomatoes (1.5 cups), boiling water (1 cup), and bouillon cube (0.5 vegetable). Cover, bring to a boil, then reduce to a simmer, cooking for 15 minutes. Then remove the lid and cook uncovered for another 15 minutes, or until the white potatoes (3 medium) are cooked through.
6

Add the frozen green peas (1 cup) and coconut cream (0.5 cup) and let heat through.
7

Serve with rice or naans (2 vegan), and enjoy! Store in an airtight container in the fridge for up to 4 days.