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 ((optional)); 1 null onion (diced); 3 null garlic cloves (minced); 1 tbsp ginger (grated fresh); 1 null vegetable bouillon cube (crushed); 1 tbsp garam masala; 2 tsp ground turmeric; 0.5 tsp cayenne pepper; 3 null potatoes (medium, cut into 1 cm cubes); 1.5 cups water; 0.75 cup brown rice (quick-cooking); 1 cup frozen green peas; 1.5 cups chickpeas (cooked); 1.67 cups coconut milk (canned full-fat); 2 cups fresh spinach; null null salt (to taste); 1 slice lime

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 (2 tsp), stirring for 1 minute to toast the spices.
2

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

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

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

Then add the frozen green peas (1 cup), chickpeas (1.5 cups), and 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 [brown rice] and slice (1 lime). Enjoy!