Coconut Curry with Potatoes, Spinach and Peas

In a large pot, heat 2 tablespoons avocado oil. Add curry base spices (cumin seeds, fennel seeds, garam masala), stir until fragrant. Add chopped onion and garlic and a little water to help sweat the onion. Stir for about 5 minutes. Add potato. Let the potato sizzle a bit with no additional water, then add half the water and cover letting the potato steam/boil for about 10 min on medium to low heat. Remove lid and let potato cook another 5 minutes without the lid. Continue to add water so not to let potato burn. Then add tomatoes, bring to high heat to boil then low to simmer. Once potato is cooked through, add spinach, peas and coconut milk. Bring to a boil then simmer for another 10 minutes. Add water based on how thick or thin you want your curry and continue to simmer for another 5 minutes. Season with sea salt and pepper. Add juice of 1 lemon. Transfer to bowl, garnish with cilantro and serve hot with rice!