Recipe: Pea and Potato Yogurt Curry
A creamy spring curry.

Heat 1 T. vegetable oil in a heavy bottom pot.  Saute 1 1/2 C. chopped spring onion.  When it softens add 3 T. minced fresh ginger, 2 t. cumin seeds, 1 t. Madras curry powder, and 1/2 t. turmeric.  Add cayenne pepper to taste.  Saute until the onions begin to brown.

Dice 1 lb. of potatoes and add to the onions with the juice of 1 lime.  Still well to coat.

Add 2 C. plain yogurt and 4 C. vegetable broth to the pot.  Bring to a boil, then simmer for 40 minutes, until the potatoes are quite tender.

Meanwhile, shell English peas and trim Snap Peas to make 2 C.  Wash 4 C. of spinach and chop roughly.

Add to the pot and stir, then cook until the spinach wilts.  Season with salt and pepper and serve with lime wedges and chopped cilantro.