Vegan Potato Pea Curry

This turned out delicious! I think the key was that pinch of cardamom– it took the flavor richness to a whole ‘nother level! And while usually I kick everything up a notch spice-wise, as I made this for a non-spicy eating friend, I used scant crushed red pepper, and it really allowed the more subtle flavors to come out richly. So lesson learned, and I WILL be making this again, very soon!!

You need:
4 medium potatoes chopped and steamed for 15minutes until almost cooked
8 oz Frozen peas, thawed
6-8 baby carrots, lightly steamed like potatoes above
1/2 onion, chopped
2 cloves garlic, minced
Pinch ginger, minced
4 ripe tomatoes, chopped
1/2 cup almond milk
Cardamom, pinch 
Dash crushed red pepper
Cumin 1/4 tsp
Turmeric 1/2 tsp
Curry powder 1/4 tsp
Coriander 1/4 tsp
Dash salt

Coconut oil spray a large skillet over medium heat. Saute onions and garlic for about 5 minutes, until lightly browning and transluscent.  Add your tomatoes and all spices, stirring until tomatoes soften and begin to reduce. Then add in your carrots, peas, and potatoes. Pour in the almond milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.  Serve over brown rice. Enjoy!!!

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