Handful of fresh cilantro to garnish

1. Heat coconut oil in a large saucepan over medium heat. Add onion, garlic and ginger. Cook, stirring often until the onion has softened and is beginning to brown, about 10 to 15 minutes. If the ingredients start to look like they’re starting to burn, add a splash of water to lift them from the bottom of the pan.

2. Add salt, cumin, coriander, turmeric, mustard seeds fenugreek and cayenne, cook stirring continuously for 1 minute to toast the spices. Add tomato paste, and continue to cook and stir for 1 minute.

3. Stir in the coconut milk, to lift all the flavor that has stuck to the bottom of the pan. Add in the chickpeas and diced potato. Reduce heat medium-low, partially cover and simmer for 12 minutes, or until the potatoes are cooked. Remove from heat and stir in the frozen green peas, cover and allow to sit for 1 minute.

4. Season to taste with salt and garnish with cilantro.

Tasty tip

Serve with steamed basmati rice or warmed up roti or pita bread.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

©2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.