Pea and Potato Curry

A morning walk with a girlfriend and our dogs – check.

A may-jah patio and garden clean up – check.

The back yard mowed and edged – check.

Old Natalie Merchant blasting on our patio speakers – check.

296 accidental screams due to thinking a wasp was on me – check.

The rest of my street this close to calling the cops in fear for my life – check.

Ingredients for a celebratory royal wedding breakfast purchased – check.

A nice Chardonnay chilling – check.

The sun keeping its promise and warming up KC to a perfect 71 degrees – check.

Another girlfriend on her way over for some gossip over curry – check.

A handful of hours before I kick her out and head to bed so I don’t fall asleep in baked beans at 5 am – almost check.

Pea and Potato Curry:

(from Whole Living)

What it took for 4:

* 1 tsp coriander seeds (or a pinch of ground coriander)

* 1 tsp fennel seeds

* 1 tsp mustard seeds

* 1 Tbs. extra-virgin olive oil

* 1/2 cinnamon stick

* 1 green chili (like a serrano)

* 3 garlic cloves, minced

* 1 medium yellow or white onion, chopped

* 1 Tbs. fresh ginger, minced

* 3 large tomatoes, chopped

* 1 pound Yukon gold potatoes, cut into bite-sized pieces

* 1 cup frozen or fresh peas

* 2 Tbs. plain greek yogurt

* coarse salt

Heat a large dutch oven over medium heat. Toast the coriander, fennel and mustard seeds until they’re fragrant, about 1 minute. Transfer the seeds to a mini-food processor or spice grinder and pulse until finely ground.

Heat the oil in the pot. Add the ground seeds, cinnamon stick, the chili, garlic, onion and ginger. Smell. That. Cook everything for about 6 to 8 minutes, until the onions soften.

Toss in the tomatoes, bring to a boil, then simmer for about 15 minutes. The sauce should start to thicken a little. Stir it here and there. Take a whiff.

Add the potatoes and 2 cups water. Partially cover it and simmer for about 35 minutes, until the taters are tender. Tender taters.

Stir in the peas and cook another 10ish minutes. Taste and season accordingly with salt. Stir in the yogurt. Remove the cinnamon stick.

Soup’s on!

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