Spicy Potato and Pea Curry

It feels good to be making curry again! I was in the mood for a spicy hearty curry, and I also have been craving vegetables, but since I get cold so quickly, I wanted some cozy cooked ones. This curry has potatoes, peas, spinach, carrots, and a bit of my beloved purple cabbage thrown in, so how's that for veggies! I loved how quickly this came together and I even had enough left over so I packaged some in tupperware, made some cilantro lime rice, and fried up a few parathas for the neighbors! My neighbor Char was so kind and gracious with her response! Her review: "Wow. This is awesome. Better than take out at the finest restaurant!! Thank you so much!" That just about brought tears to my  eyes! What generous words! It brings me so much joy to share what I make with others, and my hope is that thy can enjoy it and feel the hug iI was trying to communicate when i made it. 

Here is the recipe!

you'll need:

3-4 medium sized red skinned potatoes, cut into thin wedges 

1/4 cup chopped carrot

1 large cup of fresh spinach 

a small chunk of red onion, finely chopped [about 1/4 cup]

1/2 cup frozen winter peas 

1/4 cup purple cabbage, finely chopped 

cilantro for garnish 

1-2 teaspoons ginger garlic paste 

1 teaspoon turmeric 

1 teaspoon red chili powder 

1 teaspoon cumin 

1 teaspoon madras curry powder 

1/4 teaspoon crushed red chili flakes 

1 tablespoon yellow curry paste 
slash of half and half 

1. in a large pan, heat some ghee. When it is hot, toss in onion. Add ginger garlic paste. Stir and toast it up. Add turmeric, red chili powder, cumin, curry powder, and red chili flakes. Coat the onions and keep moving it so everything gets a chance to dance in the pan. 

2. Throw in potato wedges. Coat them in the curry mixture. If it gets too dry, you can put a splash of water in, just to pick up all the bits. Next comes carrots. Cook everything till just about soft, but still a bit of firmness left. I like a little crunch. 

3. Add peas. continue to stir. add yellow curry paste and stir everything slowly and gently. Spinach comes last because it cooks down quickly. 

4. Add a splash of half and half to cream it up a bit and to give it a saucier texture. You don't have to do this part, but I would say go for it! 

5. Toss in purple cabbage and sprinkle with a generous amount of chopped cilantro. 

Eat while hot, with rice if you want and parathas. 

Enjoy!