A potato & pea curry. You can probably tell by now how much I love curries & other Indian inspired dishes. With so many pungent, flavorful spices commonly used in their dishes, not only does the food taste amazing, but the health benefits are even greater. 

Serves 2-4 (depending on what you serve it with)


  • dash of cardamom (or 2 whole cardamom pods)
  • 1 inch stick cinnamon
  • 1/4 tsp brown mustard seeds
  • 4 whole cloves
  • 1/4 tsp ground cumin (or cumin seeds)
  • Asafetida to taste*
  • 4-5 medium tomatoes, cubed
  • 2 cups water
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • salt to taste (optional)
  • 3 russet potatoes, peeled & cubed
  • 1 cup fresh peas (frozen or canned is fine)
  • 2 tsp finely chopped cilantro (optional)


  1. In a dry skillet, cook cardamom, cinnamon, mustard seeds, & cloves over medium until toasted, shaking pan frequently, adding cumin seeds & asafetida after mustard seeds start to pop
  2. Stir in tomatoes. Cook 3-4 minutes or until tomatoes are softened. Stir in the water & cook for 2-3 minutes. Add coriander, cumin, & cayenne pepper. Cook 10-15 minutes more, stirring occasionally. Add in the salt (optional)
  3. Meanwhile, in a large saucepan cook potatoes with enough boiling water to cover them for 10 minutes or until tender. Drain
  4. Stir potatoes & peas into tomato mixture & cook for about 5 minutes longer. Sprinkle with cilantro (optional)
  5. Serve with vegan naan or brown rice
  6. Enjoy!

* Asafetida is a strong onion-garlic flavoring used in many Indian dishes. It can be found in Indian grocery stores, or you can also substitute with onion powder and/or garlic powder