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