Potato-Pea Curry Recipe
High in protein, rich in fiber, B vitamins and minerals and helps lower cholesterol.

Ingredients:
    6 medium size Yukon Gold potatoes
    2 teaspoons Celtic salt
    1 1/2 cups peas, fresh or frozen
    3 tablespoons ghee
    3 tablespoons olive oil
    1 tablespoon curry powder
    1 teaspoon sea salt
    2 tablespoons cilantro, minced minced

Wash 6 potatoes. Place whole, unpeeled potatoes in a pressure cooker and add water to cover. Add 1 teaspoon Celtic salt. (Piercing each potato with a paring knife will make it easier to peel, after cooking.)

Secure lid and turn to high heat. When pressure cooker comes to full steam, lower heat and simmer for 7 minutes (or as needed according to pressure cooker used).

Turn heat off. Let pressure cooker cool down until it is safe to open.

Drain water from potatoes and peel. Place in a large bowl. Mash with a fork. Set aside.

In another pot, put 4 cups water and 1 teaspoon Celtic salt on to boil. When water begins to boil, add 1 1/2 cups peas and simmer for 10 minutes. Drain peas and set aside.

Heat a skillet and melt 3 tablespoons ghee and 3 tablespoons olive oil. Stir in 1 tablespoon curry powder and turn heat off.

Heat a skillet and melt 3 tablespoons ghee and 3 tablespoons olive oil. Stir in 1 tablespoon curry powder and turn heat off.

Add ghee mixture to mashed potatoes. Stir, adding sea salt, to taste. Gently fold in cooked peas. Add 2 tablespoons cilantro.

Serve, adding more cilantro as garnish.

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