Vegetable Masala

I love Indian food. And like many people, I think it's really difficult to make. It's hard to duplicate flavors that take generations to perfect and likely someone of that heritage to teach you.  If you like curry and you like coconut, try this recipe. Just enough heat to warm you on a cold day.

Vegetable Masala
Makes 6 servings- serve with rice

1T coconut oil or any other sort of oil. Except EVOO
1 onion, chopped
3 carrots, chopped
4 celery stalks, chopped (try to make the veggies the same size)
2 small potatoes, chopped
2 garlic cloves,  small dice
1 1/4t paprika
1 1/4t coriander
1/2t  ground cardamom
1 1/2t curry powder
1 1/2t garam masala (I can usually only find this spice at a specialty shop. Like Penzy's in downtown Seattle or the Pearl in Portland)
1 c green peas
1 can diced tomatoes
1c water
1 can coconut milk
1 heaping Tablespoon (or less if you don't like spicy) of red chili paste or 1 jalapeno, no seeds.

Add the coconut oil to a large pot and heat over medium heat. Add the onion, carrots, celery, and garlic to the pot and sauté for about 15 minutes. Add all spices, water, potatoes, the can of tomatoes and green peas. Simmer for another 15 minutes or so with the lid on. Check it  and stir occasionally to make sure you did not lose all the liquid.  When the vegetable become tender, usually after 15-20 minutes, turn heat to low and add the coconut milk and chili paste. Simmer with the lid on for about 10 minutes.  Serve over rice. If it's not spicy enough, add more red chili paste.