Curry base:

1 tablespoon cumin seeds

1 teaspoon fennel seeds

1.5 tablespoon garam masala (can also use a curry powder if you don’t have)

1 large yellow onion, diced

2 cloves garlic, minced

2 tablespoons avocado or coconut oil


2 large potatoes, peeled and diced (shock in ice water for about 15 minutes, to remove any extra starch)

1 cup defrosted peas

2-3 cups of chopped spinach

1 lemon

1 can coconut milk (unsweetened, full fat)

1 cup of fresh or canned tomatoes

3 cups of water (or as needed)

Sea salt


Cilantro to garnish


In a large pot, heat 2 tablespoons of oil (avocado or coconut). Add all the spices for the curry base, and stir until fragrant. Add chopped onion and garlic, and a little bit of water to help sweat the onion. Stir for about 5 minutes. Add the potato and let sizzle for a few minutes, then add half the water and cover – let the potato steam/boil for about 10 minutes on medium to low heat. Remove the lid and let the potato cook for another 5 minutes without the lid, continuing to add water so not to let the potato burn. Add tomatoes, bring to high heat and let boil, then bring down to a low flame to simmer.

Once the potato is cooked through, add spinach, peas and coconut milk. Bring to a boil then simmer for another 10 minutes. Add water, depending how thick or thin you want your curry, and continue to simmer for another 5 minutes. Season with sea salt and pepper and add the juice of one lemon.

Transfer to a bowl, garnish with cilantro, and serve hot with rice or a charred tortilla!