Serves 6


  • 2 medium white sweet potatoes or white potatoes, peeled and cut into 1” pieces
  • 2 Tbsp coconut oil
  • 1 Tbsp ghee
  • 1 medium onion, coarsely chopped
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 1 tsp each cumin seeds, ground coriander
  • 1/2 tsp each cayenne pepper, turmeric, garam masala
  • 1/4 tsp ground fennel seeds
  • 1/2 cup snap peas, or sugar peas (shelled or in pod)
  • 1/2 cup water
  • salt and pepper to taste (about 1/2 tsp each)
  • fresh chopped cilantro to garnish


  1. Soak the cut white sweet potatoes in cool water for 20 minutes.
  2. In a large skillet, warm the coconut oil on med/high heat, and then add the potatoes. Cook until browned, turning every couple of minutes, about 10 minutes, then drain on some paper towels.
  3. Add the ghee to the oil that’s already in the skillet and reduce the heat to med/low.
  4. Add the onion and 1/2 tsp salt, and sauté until caramelized, stirring occasionally, about 15 minutes.
  5. As the onions cook, drop the cauliflower florets in boiling water and par-boil for 3 minutes, then drain and set aside.
  6. Once the onions are caramelized, add the garlic and ginger and sauté until aromatic, about 1 minute.
  7. Add the spices (minus salt and pepper) and cook until the oil starts to separate from the paste, about 4 minutes.
  8. Add the tomatoes and sauté until softened, about 3 minutes.
  9. Add the cauliflower, sweet potato, peas, and water and gently stir until well-mixed; cover and simmer until the cauliflower softens, about 5 minutes.
  10. Uncover and add salt and pepper to taste, then serve with chopped cilantro on top.