Ingredients

1-1/2 cups finely diced red onion 1 large onion 1-1/2 cups thinly sliced carrots 4 large carrots 1 cup diced red pepper 1 pepper 3 cups diced Yukon gold potatoes 4 potatoes 2-1/2 tablespoons finely minced garlic 4 to 5 cloves 2 tablespoons peeled and finely minced ginger 1-1/2 inch piece

3 tablespoons coconut oil

5 tablespoons ghee or unsalted butter, divided 1 teaspoon granulated sugar

2 tablespoons tomato paste 1 (14.5-ounce) can fire-roasted crushed tomatoes 1-2/3 cups vegetable stock or broth 1/4 cup + 2 tablespoons heavy cream 1 cup frozen sweet peas 1/3 cup finely diced cilantro or parsley Serving suggestions see note 1 Seasonings

2 teaspoons turmeric 2 teaspoons coriander 1 tablespoon sweet paprika 1 tablespoon garam masala 1 teaspoon ground cumin 1/8 teaspoon cardamom powder 1/8 teaspoon cayenne pepper optional Salt and pepper

Methodology

1. Prepare Vegetables. Finely dice red onion and red pepper. Thinly slice carrots lengthwise first, then into thin half moons. Dice potatoes into 1/2-inch pieces. Finely mince garlic and ginger.

2. Add oil to a large pot, heated to medium-high heat. Add onion, carrot, red pepper, potatoes, and salt. Sauté 8–10 minutes over medium-high heat, stirring occasionally.

3. Add ginger, garlic, and sugar; sauté 2 minutes, stirring frequently.

4. Add seasonings, salt and pepper to taste, and tomato paste. Cook, stirring constantly, 2–3 minutes.

5. Add crushed tomatoes. Sauté 1 minute, stirring constantly

6. Stir in vegetable stock and press veggies down below the liquid. Simmer 15–20 minutes.

7. Turn to lowest heat and add heavy cream. Remove from heat. Stir in peas and cilantro and mix through. Taste for any additional seasoning/salt.