• Wash and dry produce. • Halve, peel, and finely dice onion. Peel and mince or grate ginger. Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and dice potatoes into 1-inch pieces. Roughly chop cashews.

• Heat a large drizzle of oil in a medium pot over medium-high heat (use a large pot for 4 servings). Add half the onion, ½ tsp ginger (1 tsp for 4), and a large pinch of salt; cook, stirring, until deeply browned, 3-5 minutes. • Add mushrooms, potatoes, garlic powder, and as many chili flakes as you like (we used ½ tsp; 1 tsp for 4); cook, stirring, 5 minutes more. • Stir in tomato paste, stock concentrates, garam masala, ¾ cup water (1½ cups for 4), and ½ tsp sugar (1 tsp for 4); bring to a boil. Once boiling, reduce to a low simmer, cover, and cook until potatoes are tender, 12-15 minutes. Taste and season with salt and pepper if necessary. Remove from heat.

• While curry cooks, heat a drizzle of oil in a small pot over medium-high heat (use a medium pot for 4 servings). Add remaining onion and cook, stirring, until softened and fragrant, 1-2 minutes. Stir in rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Fluff rice with a fork and stir in peas, cashews, and a drizzle of oil. • Keep covered off heat until ready to serve.

• Stir 2 TBSP coconut milk (4 TBSP for 4 servings) into curry. (Reserve the rest for another use.) • Divide pea-studded rice between bowls; top with curry to one side. Serve.