Step 1

Line a medium pot with a thin layer of vegetable broth and sauté onions and garlic over high heat until the onions are translucent, garlic is tender and the liquid has evaporated; about two minutes.

Step 2

Add more broth to reline the pot, plus potato and carrots. Sauté for another three minutes.

Step 3

Add coriander, cumin, cayenne as desired, and a couple dashes of turmeric, stirring to combine. Add tomato sauce, bring to a boil, and reduce to low. Cover and simmer until vegetables are fork-tender, adding additional broth as necessary, about five to ten more minutes. (You always want a thin layer of wetness on the bottom. Keep the coating around the veggies wet).

Step 4

Add peas, stir to combine, and heat for another minute or two to warm up the peas.

Step 5

Add 1/4 tsp garam masala and stir to combine. Add salt to taste if desired. Taste, adding more garam masala or more cayenne (if you want it HOT) and serve.

For a creamy curry, stir in 1/2 c nondairy milk, plus 1/8 tsp coriander and 1/8 tsp cumin, and more salt or cayenne (or garam masala; I tend to add another 1/4 tsp) if desired.