Foshu is doing Leafbiting again this year.

As part of a gathering of recipes I've used for these, I'm sharing a yellow Thai-style curry on this one.

1 tbs olive oil
1 tbs cumin seeds
1 tbs mustard seeds
3 cloves garlic, minced or pressed
1 tbs grated ginger root
1 yellow onion, diced or chopped
2 serrano peppers, diced
1 tsp turmeric powder
2 tbs garam masala or curry powder
Cayenne pepper, salt, and black pepper to taste
1 14.5 oz can of diced tomatoes
1 tbs tomato paste
2 cups vegetable broth
Potato of your choosing - I used purple potats for this, but new potatoes, russet, or other should work fine. Use equivalent of one large russet potato cut into small inch cubes, with skins
1 8oz can coconut milk
10.5 oz bag frozen peas (or peas+carrots)

Oil pan and put on medium high heat. Add cumin seeds, mustard seeds and listen for the mustard seeds to start popping and hissing.
Add garlic, pepper, grated ginger, onion, and serrano and cook until soft, about 4 minutes.
Add turmeric, garam masala/curry powder, tomato paste, diced tomatoes, stock, potatoes.
Bring to boil then lower heat to medium low, add coconut milk.
Now is a good time to test flavor and adjust spiciness with cayenne, and add small bit of salt.
Cook for 30 mins, stirring periodically to keep bottom of pan from burning.
Add peas and cook for another 10. Potatoes should be cooked through and curry completed.

Serve atop jasmine rice.