Chana Aloo Matar or Spicy Chickpea, Baby Potato and Pea Curry with Cilantro, Roasted Asparagus and Rice

How to

Start with the trinity: 3 cloves clopped garlic, 2 tsp fresh ginger and 1/2 yellow onion diced and cook in olive oil for about 5 min on medium heat until browning

Add 1lb multicolor organic baby potatoes washed and season with salt and cook 5 mins stirring constantly

Push potatoes to one side and add all the dry spices and cook for two minutes to “temper” or toast which brings out a more intense flavor. 2tsp turmeric, 1tsp garam masala, 1/2 tsp black mustard seeds, a generous pinch of crushed red pepper, 3 T tomato paste and several grinds of fresh cracked black pepper. Be sure to move the spices around constantly so as not to burn. When you can really smell the spices, it is time to add the liquids

Add 1 can organic chickpeas plus the aquafaba, 1/2 cup unsweetened plant milk and 1/2 cup frozen peas, stir to combine and bring to a furious boil. Then simmer at medium low for 10-15 mins. When potatoes are fork tender it is ready to devour

Serve with rice, roasted veggies and cilantro of course