Potato-Pea Masala With Cilantro-Mint Chutney

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Big Girls Small Kitchen


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3 lbs Yukon Gold potatoes, peeled and cut into 1 inch pieces

1 lb Sweet potatoes, peeled and cut into 1 inch pieces

2 jalapeños, seeded, coarsely chopped

1 5-inch knob peeled ginger, coarsely chopped

6 garlic cloves

½ tbsp cumin

2 tbsp curry powder

1 tsp cinnamon

1 tsp turmeric

2 tbsp honey

2 large onions, chopped

2 15oz can chickpeas, rinsed and drained

2 cups frozen peas

1 cup golden raisins

2/3 cup dried grated unsweetened coconut, toasted

1 lemon, juiced

1 cup chopped cilantro

2 cloves garlics

1 shallot

2 inch knob of ginger, peeled

1/3 cup cashews

1-3 jalapenos, seeded and roughly chopped

1 bunch cilantro, roughly chopped

1 bunch mint, roughly chopped

1 tbsp honey

Juice from one lemon

1/2 cup golden raisins

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