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Add the coconut oil and onions to a large soup pot and saute s for about 5 minutes.
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Next, add the garlic and cook until the garlic just starts to brown.
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Add the curry powder, bouillon cubes and wine then reduce to a syrupy consistency.
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Add the potatoes, water and salt into the pot.
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Bring to a boil on high heat, then reduce heat to medium-low, scoop off the starch and simmer uncovered for about 15 – 20 minutes or until the potatoes are tender.
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Turn to low and add the coconut milk and peas.
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You can leave it chunky or puree everything except the peas and add them in after.