Potato & Green Pea Curry

Ingredients

• 2 tsp vegetable oil
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 tsp brown mustard seeds
• 1 medium onion
• 3 garlic clove
• 1 Tbsp grated fresh ginger
• 1 vegetable bouillon cube
• 1 Tbsp garam masala
• 2 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 3 medium potato
• 1 1/2 cup water
• 3/4 cup quick-cooking brown rice
• 1 cup frozen green peas
• 1 1/2 cup cooked chickpeas
• 1 2/3 cup canned full-fat coconut milk
• 2 cup spinach

Instructions

1. 1

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

2. 2

   Then add the onion and cook for 3 to 5 minutes. Add splashes of water as needed to deglaze the pot.

3. 3

   Then add the garlic and ginger, and cook for 2 more minutes.

4. 4

   Add the bouillon cube, garam masala, turmeric, and cayenne, and cook while stirring for 30 - 60 seconds longer.

5. 5

   Add the potatoes and water. Cook until tender, about 15 minutes.

6. 6

   Meanwhile, cook the rice according to the package instructions.

7. 7

   Then add the peas, chickpeas, and coconut milk. Cook until warmed through.

8. 8

   Finally, add the spinach and cook until wilted. Taste test, and add salt if desired. Serve while hot with rice and lime wedges. Enjoy!