6 cups vegetable broth
1 white onion (small, diced)
3 cloves garlic, minced
1 cup dried green peas
2 cups mini potatoes (chopped)
1 tsp madras curry powder
sea salt and black pepper (to taste)
2 tbsp cilantro, chopped (optional)
1
1. Add a splash of the vegetable broth to a large pot over medium heat. Add the onion, stir, and cook for a couple of minutes. Then add the garlic and cook for another couple of minutes.
2. Add the dried green peas and remaining broth. Bring to a rolling boil for 10 minutes, then reduce the heat to low, cover with a lid, and simmer for 15 minutes.
3. Add the potatoes, curry powder, salt, and pepper. Continue to simmer for another 20 minutes, or until it has thickened and most of the liquid has reduced.
4. Divide evenly between bowls. Top with cilantro and enjoy!
Ingredients
6 cups vegetable broth
1 white onion (small, diced)
3 cloves garlic, minced
1 cup dried green peas
2 cups mini potatoes (chopped)
1 tsp madras curry powder
sea salt and black pepper (to taste)
2 tbsp cilantro, chopped (optional)