Step 1

Prepare all the veggies, set aside.

Step 2

In a small bowl, add all the Seasonings/Spices Ingredients, mix to combine, set aside.

Step 3

In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the onions and carrots; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.

Step 4

Add the minced garlic and ginger, sauté for 30 seconds, add the tomato paste and Seasonings/Spices Ingredients sauté to release their fragrance, about 30 seconds to one minute. Add the cubed potatoes, stir well to coat the potatoes with the seasonings.

Step 5

Then add the petite diced tomatoes, veggie broth, and water, bring to boil, then immediately lower to a simmer.

Step 6

Add the soy curls. Stir well to incorporate all the ingredients, pushing the potatoes and soy curls down into the mixture to ensure they are covered by liquid, then cover with a tight-fitting lid and simmer for 30 minutes, then add the frozen peas and plant yogurt. Simmer until the potatoes are tender. Then test the flavors, add more spices, if necessary, to achieve the level of flavor you desire.

Step 7

Serve immediately with chopped cilantro.