| 13 | 70 | 228 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 55 min | 10 |
| 1/4 cup | Coconut oil (butter flavoured) |
| 1 large | White onion (diced) |
| 2 tbsp minced | Ginger root |
| 2 tbsp | Garlic (minced) |
| 2 tbsp | Garam masala |
| 1 tbsp | Paprika |
| 1 tbsp | Sea Salt |
| 1 1/3 kg | Russet potato (diced) |
| 3 cup | Frozen green peas |
| 2 can(s) (13oz) | Diced tomatoes, canned |
| 1 can(s) (15oz) | Coconut milk, sweetened |
| 3 cup | Water |
| 1/2 cup | Cilantro (coriander) (roughly chopped) |
In a large stew pot over medium heat, sauté onions, ginger, garlic, garam masala, paprika and sea salt in coconut oil for 10 minutes, stirring frequently.
Add potatoes, peas, diced tomatoes, coconut milk and water to the pot and bring to a boil.
Once the mixture is boiling, lower heat to medium low and simmer for 30-45 minutes, stirring frequently.
Turn off the heat, top with fresh cilantro and enjoy!
| Meat Alternative | 0.4 |
| Vegetables | 2.1 |
