Perfect Potato and Pea Coconut Curry

• 1 tablespoon of vegetable oil
• 1 tablespoon of cumin seed (whole)
• 1 tablespoon of brown mustard seeds
• 1 small chili pepper; serrano, thai, ancho, all ok ((de-seeded if less heat desired), chopped finely)
• 1 clove garlic (chopped)
• 1 tablespoon of fresh chopped ginger
• 1 medium yellow onion (diced)
• 1 large russet potato (unpeeled, diced, about 2 cups (or sweet potato or winter squash))
• 2-3 cremini or white button mushrooms (sliced (optional))
• 1 cup of coconut milk (about ½ of a can)
• ½ teaspoon of powdered turmeric
• ½ teaspoon of black pepper
• ½ cup of frozen peas
• ¼ cup of fresh cilantro (or parsley, chopped)
• ½ teaspoon of salt (or to taste)
• Pinch of sweetener (like sugar or agave (optional))
• 1 teaspoon of lime or lemon juice
• Optional add ins: steamed broccoli florets, cauliflower, spinach, cooked chickpeas

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.