Rationale: high in fiber, easy, make-ahead, left overs make a great lunch, gluten-free
Variations: use any green leafy vegetable or green vegetable instead of peas.
Serving suggestion: serve as a main dish, add rice or naan on the side if desired.
2 Tablespoon water
1/2 teaspoon mustard seeds
1 small red onion, chopped
1 15oz can diced tomatoes
7 cloves of garlic
1 inch ginger, chopped
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2teaspoon ground cumin
1/2 teaspoon garam masala
3 medium potatoes, chopped small (1/2 inch)
1/2 tsp salt, or to taste
1+ cups water
1 cup peas, fresh or thawed if frozen
¼ cup chopped cilantro
Heat 2 Tablespoons water in a large skillet over medium heat. When the water is hot, add cumin and mustard seeds. Cook until the cumin seeds change color, 2-3 minutes. Add onions, mix and cook until translucent, 5 to 6 minutes.
Meanwhile, blend the tomatoes, garlic and ginger into a coarse puree. Add the tomato puree and spices to the pan. Cook until the puree thickens, 5 to 6 minutes.
Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.
Add the peas and reduce heat to medium-low. Simmer for another 10 to 12 minutes or until the potatoes are cooked to preference. Add water if the potatoes start to stick or if you prefer more curry.
Mix in the cilantro. Taste and adjust salt and spice. Mix in. Serve hot.