Peas and potatoes are often found together in Indian food, from pakoras to curries.  This is a delicious vegan curry with a few unusual ingredients.  There are a dozen different spices in this particular curry, leaving one or two out is not going to make a dramatic difference.

Soak 1-2 dried red chile peppers and 7 cashew nuts or almonds in water until soft. Peel and mince a 1/2″ piece of fresh ginger.  Puree in a food processor with 2 T. dried coconut and 2 t. poppy seeds.

Shell English peas to make 1 C.  (You can also substitute an equal amount of snap peas, trimmed and diced, or use some of each).

Dice 3 potatoes.

Heat 3 T. coconut oil or other high heat oil in a pan.  Add 1 Bay leaf, a 1″ cinnamon stick, and 2-3 cloves.  Add 1 cleaned, diced leek, or 1 diced onion.  Saute until they are soft and beginning to brown, then add the puree from above.

Saute the spice mixture for 3 minutes, then add one at a time time the following spices:  1/2 t. turmeric powder, 1 t. coriander powder, and 2 t. fennel powder (or toasted ground fennel seeds).  Add the potatoes along with 2 1/2 C. water and stir to coat completely.

Simmer the curry until the potatoes are just tender.  Add the peas and cook until 2-3 minutes, until they are crisp-tender.  Season with salt.