From February/March 2014 issue
By: Russ Crandall –

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

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