Potato Green Pea Curry

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. Start 1m timer

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

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

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. Start 1m timer

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

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

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.

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!