Vegan Potato Pea Curry with Dosa

Heat a large, heavy pan over medium heat. Add the coconut oil and onions, then cook for a couple of minutes, or until the onions are softened.
1 tablespoon coconut oil, ½ medium yellow onion
Add the potatoes and cook for another five minutes to brown, stirring occasionally to keep them from sticking to the pan. Stir in the ginger and garlic, cook for an additional minute, then add the spices and stir for 30 seconds.
500 grams small potatoes, 2 cloves garlic, 1 thumb ginger, 1 teaspoon sea salt, ½ teaspoon coriander, ½ teaspoon cardamom, ½ teaspoon cinnamon, ½ teaspoon cayenne pepper, ½ teaspoon pepper
Pour the lemon juice into the pot, followed by the water, and stir to release any spices from the base of the pan. Cover and reduce the heat to low, then simmer for about 30 minutes, or until the potatoes are soft.
Juice of a lemon, 125 ml (½ cup) water
Stir in the peas, then turn off the heat and place the lid back onto the pan. Let it sit for five minutes to heat the peas, and serve hot with dosa or on its own.
200 grams (1 ½ cups) frozen peas