2 cans Organic Coconut Milk
2 teaspoons Curry Powder
1 teaspoon Turmeric
Black Pepper
2 teaspoons Cumin Seed
2 teaspoons Coriander Seed
4 tbs. Fresh Ground Ginger
2 teaspoons Mustard Seed

1 Jar 16 ounce Jovial Diced Tomatoes
1/4 Onion into 1/2 inch pieces
4 Medium Carrots diagonal sliced
1 pound Potatoes (4 cups) cooked and diced (pre-cooked from morning)
1 cup Frozen Peas
6 garlic cloves diced

In a large cast iron skillet, warm the coconut milk, in small cast iron, lightly sauté the cumin and coriander; add to mortar and smash, (same for mustard) add the spices and ginger. Add the tomatoes, blend with hand blender. Let simmer for an hour or more to let flavors merry, taste and adjust with curry powder and salt.

In a large skillet, sauté the onion, carrots for approximately 10 to 15 minutes adding splashes of water, add the cooked potatoes at end. If you don’t have them cooked, add at the same time. Stir veggies into curry mixture and simmer uncovered for 30 minutes on low heat.(It’s best to cook earlier in day to let the flavors merry.) Add peas at very end, they only take a few minutes to cook. Serve with Cashew Pea Mint Cream and Sautéed Mushrooms. Oyster Mushrooms are reduced in Vermouth and lightly crisped.

Garnish: Mushrooms, Cilantro, Mint Pea Cream, flowers and beetroot, turmeric, and E3Live powders to plate for Diwali Festival affect. Serve with Couscous.


1 Bunch Mint Washed, de-stemmed
1/2 cup Cashews
1 cup Frozen Peas
Water for Consistency

Blend all ingredients and adjust flavors with water, lemon, and salt.

Peas are a vegetable high in protein at 8.6 grams a cup, low in saturated fat, cholesterol, loaded with vitamins A, B6, C, K thiamin, folate and magnesium; a great source of fiber.

Serve warm with Chapati and Chutneys, or gluten-free. This is a great start for the winter season, a warming dish for the heart and Diwali Festivals. Happy Diwali! Enjoy!

Leave a Comment