Ingredients

  • 2 russet potatoes, diced
  • 2 carrots, diced
  • 1 1/4 C plus 2 tbsp water, divided
  • 1 15 oz can peas, drained
  • 1 28 oz can tomatoes, crushed
  • 1 4 oz can green chiles, diced
  • 1 tbsp fresh ginger, minced, peeled
  • 3 cloves garlic, minced
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/4 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 1/4 C coconut cream
  • 1/4 tsp garam masala
  • 1/4 C fresh cilantro, minced
  • chickpeas or baked tofu

Instructions

  1. In a sauté pan or skillet over medium-high heat, combine the potatoes, carrots, and ¼ cup of water. Cover the pan and simmer for about 5 minutes, or until the carrots begin to soften. Top with the sweet peas. Remove from the heat and keep covered
  2. In a high-speed blender, combine the tomatoes with their juices, green chiles, ginger, and garlic. Puree into a thick sauce. Set aside
  3. In a small bowl, whisk together the coriander, cumin, turmeric, onion powder, cayenne pepper, and 2 tablespoons of water to combine.
  4. In an 8-quart pot over medium heat, pour in the spice mixture and cook for 1 minute, stir- ring. Add more water, 2 tablespoons at a time, if the mixture looks dry. Tempering the spices by heating brings out a different flavor and is common in Indian recipes.
  5. Stir the tomato paste into the tempered spices to combine. Cook for 2 minutes, adding more water as needed.
  6. Pour in the pureed tomato sauce, stir well, and bring to a simmer. Reduce the heat and cook, partially covered for 10 minutes.
  7. Add the coconut cream, the remaining 1/2 cup of water, the garam masala and cilantro. Mix to incorporate the coconut cream. Stir in the cooked potatoes, carrots and peas. Bring to a simmer and serve warm as a rich stew or paired with rice. Serve with chickpeas or baked tofu.