Ingredients
- 2 medium potatoes, cubed
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon mustard seeds
- ½ cup vegetable broth
- 3 tablespoons grated fresh or dried unsweetened coconut
- 1 teaspoon fresh ginger, minced
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- 1 teaspoon cardamom
- 1 teaspoon anise
- 1 teaspoon curry powder
- Sea salt to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh peas
- 3 tablespoons fresh cilantro, chopped
- ½ cup grated carrot, for garnish
- Lettuce leaves
How to Make It
- Boil the cubed potatoes until tender, about 15 – 20 minutes, and set aside.
- Heat the oil in a skillet over medium heat and sauté the onion and garlic until the onion is translucent.
- Add the mustard seeds and cook until they start to pop.
- Add the vegetable broth, coconut, ginger, turmeric, cayenne, cardamom, anise, curry powder, salt, and pepper and simmer for about 5 minutes, stirring occasionally.
- Add the peas, cilantro, and boiled potato cubes and simmer until the peas are cooked, about 5 minutes.
- Garnish with grated carrot. Serve on a bed of lettuce.
