Step 1

Wash and dry the fresh produce.

Step 2

Peel and small dice potatoes and carrots. Seed and small dice bell pepper. Transfer veggies to a large pot.

Step 3

Add broth, sugar, and salt to the pot; stir to combine, then scrape down the edges of the pot so that veggies are submerged. Cover and bring to a boil over high heat; reduce heat to medium and simmer until potatoes and carrots are fork-tender, about 15 minutes.

Step 4

Meanwhile, preheat a large skillet over medium heat.

Step 5

While the skillet heats up, peel and small dice onion.

Step 6

Once the skillet is hot, add oil and swirl to coat the bottom. Add the onion (reserving a handful for garnish) and cook, stirring occasionally, until it begins to soften, about 5 minutes.

Step 7

Meanwhile, peel and mince ginger and garlic; add both to the skillet with the onion. Continue to cook, stirring often, until soft and fragrant, about 3 minutes.

Step 8

Small dice tomatoes.

Step 9

Add tomatoes, additional broth, peas, tomato paste, and spices to the skillet. Continue to cook, stirring often, until sauce thickens and peas are heated through, about 2 minutes. Remove from heat.

Step 10

Once the potatoes and carrots in the pot are tender, remove from heat. Use a potato masher to gently crush the veggies, forming a textured mash. Transfer the tomato sauce to the pot and mash once more to combine.

Step 11

Return veggie mash to the stove over medium-high heat. Continue to cook, stirring often, until slightly thickened, 3-4 minutes.

Step 12

Meanwhile, cut lime into wedges and set aside.

Step 13

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add cilantro to the vegetable mash (reserving a handful for garnish) and stir to combine. Remove from heat.

Step 14

Toast rolls if desired, and spread with oil.

Step 15

Divide veggie mash between plates. Serve with onion, cilantro, lime wedges, and rolls. Enjoy!