Because it is still cold here in The Mitten, I have been on a soup kick. Peas and cilantro almost make this a little more Spring-ish, so I think it works with the weather we've been having. Also, SOUP. 

Get

2 tbsp vegetable oil

8 oz mealy potatoes, diced

1 large onion, chopped

2 garlic cloves, finely chopped

1 tsp garam masala 

1 tsp ground coriander

1 tsp ground cumin

3 1/4 cups vegetable stock

1 red chili, chopped

3 1/2 oz frozen English peas

4 tbsp unsweetened yogurt

Salt & Pepper

Chopped cilantro 

Heat the veggie oil in a large pan, add the potatoes, onion, and garlic. Saute for about 5 minutes, stirring constantly. Add the ground spices and cook for 1 minute, stirring all of the time. Stir in the vegetable stock and the chopped red chili and bring the mixture to a boil. Reduce the heat, cover the pan and simmer for about 20 minutes until the potatoes begin to break down. Add the peas and cook for a further 5 minutes, stir in the yogurt, and season to taste. Pour into bowls and garnish with cilantro. 

Nomz!