Potato & Mushroom Breakfast Curry

Cornflakes? We don't need no stinking cornflakes!

Actually, cornflakes are all right, but sometimes a girl wants a change, you know? And of course you don't have to eat this curry for breakfast; it would be just as good at lunch, dinner, or in the middle of the night. But if you're looking for some serious morning fuel with a bit of a twist, I can't recommend it highly enough. A few days after Thanksgiving, I woke up craving a departure from the past week's glut of traditional western holiday foods, and a plate of curry sounded perfect. So I headed to the kitchen, surveyed the options, and by incorporating prosaic brunch ingredients like mushrooms, onions, and potatoes with subcontinental seasonings, I came up with a sort of diner-y breakfast hash/masala dosa hybrid. With parathas and spicy pickle on the side, it was everything the most jaded tastebuds could desire, and sufficiently filling to keep us going all afternoon. Best of all: there were even leftovers for the next day!

Potato & Mushroom Breakfast Curry
Ingredients
~ 4 large potatoes, cooked and diced
~ 1/2 lb. mushrooms, sliced
~ 1 tbsp. coconut oil
~ 1 tsp. each: cumin seeds, mustard seeds
~ 1 large yellow onion, diced
~ 1 tbsp. each: grated ginger, minced garlic
~ 2 tsp. toasted sesame oil
~ 1 tsp. each: salt, garam masala, fenugreek powder, coriander, ground cumin, chili powder
~ Dash each: cinnamon, cayenne
~ 3/4 cup frozen peas
~ 1 cup lite coconut milk
~ 1/2 cup fresh, chopped cilantro

Directions
~ Coat a large, deep skillet with cooking spray and cook the mushrooms over medium-high heat until browned (about 7-8 minutes), stirring occasionally. Remove from pan and set aside.
~ In the same skillet, melt the coconut oil over medium-high heat; add the cumin and mustard seeds and cook for a minute or two, until the seeds begin to sputter and pop. (Don't put your eye out!)
~ Add the onions, ginger, and garlic, and cook 7-10 minutes, until the onions are softened and beginning to brown just a little.
~ Stir in the toasted sesame oil and then add the diced, cooked potatoes. Mix to combine, and cook another minute or two.
~ Add the salt, garam masala, fenugreek powder, coriander, ground cumin, chili powder, cinnamon, and cayenne. Stir thoroughly to coat the vegetables with the spices, and continue cooking another 5-7 minutes, until the potatoes are starting to brown a bit. Make sure to stir often to prevent sticking.
~ Add the reserved, cooked mushrooms, frozen peas, and coconut milk. Mix well, and continue cooking for 10 more minutes, until the peas are bright green and the mixture thickens slightly.
~ Mix in the chopped, fresh cilantro and serve hot with parathas, naan, or other Indian bread. (And don't forget the pickle!)