Name: Potato Green Pea Curry
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tsp vegetable oil; 2 tsp cumin seeds; 2 tsp coriander seeds; 2 tsp brown mustard seeds ((optional)); 1 medium onion (diced); 3 clove garlic cloves (minced); 1 tbsp grated fresh ginger; 1 cube vegetable bouillon cube (crushed); 1 tbsp garam masala; 2 tsp ground turmeric; 0.5 tsp cayenne pepper; 3 medium potatoes (cut into 1 cm cubes); 1.5 cup water; 0.75 cup quick-cooking brown rice; 1 cup frozen green peas; 1.5 cup cooked chickpeas; 1.67 cup canned full-fat coconut milk; 2 cup fresh spinach; null slice lime; null null salt ((optional))

Instructions

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1

Drizzle the vegetable oil (2 tsp) in a large pot over medium-high heat. When hot, add the cumin seeds (2 tsp), coriander seeds (2 tsp), and brown mustard seeds (2 tsp), stirring for 1 minute to toast the spices.
2

Then add the onion (1 medium) and cook for 3-5 minutes. Add splashes of [water] as needed to deglaze the pot.
3

Then add the cloves (3 garlic) and grated fresh ginger (1 tbsp), and cook for 2 more minutes.
4

Add the bouillon cube (1 vegetable), garam masala (1 tbsp), ground turmeric (2 tsp), and cayenne pepper (0.5 tsp), and cook while stirring for 30-60 seconds longer.
5

Add the potatoes (3 medium) and water (1.5 cups). Cook until tender, about 15 minutes.
6

Meanwhile, cook the quick-cooking brown rice (0.75 cup) according to the package instructions.
7

Then add the frozen green peas (1 cup), cooked chickpeas (1.5 cups), and canned full-fat coconut milk (1.67 cups). Cook until warmed through.
8

Finally, add the fresh spinach (2 cups) and cook until wilted. Taste test, and add [salt] if desired. Serve while hot with the brown rice and [lime wedges]. Enjoy!