Easy vegan potato pea curry served with dosa.

My Fridays are always a bit full - I teach two yoga classes and work at the jewellery atelier, and usually come home in the evening and work on the blog as well. It's my most social day of the week, because I work from home and don't see anyone, hah. My cousin is doing her high school practicum at the atelier right now so I taught her how to make a ring today and worked on some pieces to send home as a prize for our friend's wedding social back home next month. When I come home in the evening, then, I always crave a big plate of potatoes.

INGREDIENTS

1 tablespoon coconut oil
500 grams small potatoes, cut into 2cm pieces
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1 thumb garlic, minced
1 teaspoon sea salt
1/2 teaspoon coriander
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
Juice of a lemon
125 ml / 1/2 cup water
200 grams / 1 1/2 cups frozen peas

INSTRUCTIONS

1. Heat a large, heavy pan over medium heat. Add the coconut oil and onions, then cook for a couple of minutes, or until the onions are softened.

2. Add the potatoes and cook for another five minutes to brown, stirring occasionally to keep them from sticking to the pan. Stir in the ginger and garlic, cook for an additional minute, then add the spices and stir for 30 seconds.

3. Pour the lemon juice into the pot, followed by the water, and stir to release any spices from the base of the pan. Cover and reduce the heat to low, then simmer for about 30 minutes, or until the potatoes are soft. Stir in the peas, then turn off the heat and place the lid back onto the pan.

4. Let it sit for five minutes to heat the peas, and serve hot with dosa or on its own.