Potato and Pea Coconut Curry

makes 4 servings

1 tbsp cumin seed, whole

1 tbsp brown mustard seeds

1 tbsp fresh ginger, peeled and finely chopped

1 small chilli pepper, chopped finely

1 medium yellow onion, diced

1 clove garlic, chopped

1 large potato, unpeeled, diced, about 2 cups (or sweet potato or winter squash)

2-3 mushrooms, sliced (optional)

1 cup coconut milk (about 1/2 can)

1/2 tsp powdered turmeric

1/2 tsp salt, or to taste

1/2 tsp black pepper

1 tsp lime or lemon juice

Pinch of sweetener if needed

1/4 cup fresh cilantro, or parsley, chopped

1/2 cup frozen peas

1 tbsp medium-high heat oil

Optional add ins: broccoli florets, cauliflower, spinach, chickpeas

Method:

• In a deep skillet, heat oil over medium heat.

• Add cumin and mustard seeds and cook for 1-2 minutes until mustard seeds begin to sizzle and pop.

• Add pepper, garlic, ginger, and onion.

• Stir and let cook 2-3 minutes until softened and fragrant.

• Add potato, and mushrooms, if using. Stir to coat.

• Add coconut milk, turmeric, and black pepper and stir well.

• Cover pan and let cook for 10-15 minutes until potatoes can be pierced with a fork easily.

• If a more wet curry is desired, you can stir in 1/2 cup of water or broth.

• Add peas, cilantro, salt and sweetener (if needed), lime or lemon juice, and stir.

• Cook 1-2 minutes more and serve immediately.