4 tablespoons Ghee (you can find this in nice grocery stores with an ethnic food aisle or in Middle Eastern grocery stores (or you can make your own clarified butter or use 3 tablespoons butter and 1 tablespoon olive oil so the butter doesn't burn)
1 tablespoon chopped garlic
2 tablespoons tomato paste
1 tablespoon Curry Powder
1/2 teaspoon Turmeric
1/2 teaspoon Coriander
3 Potatoes, peeled, cubed
1 cup green peas (fresh or frozen)
Salt to taste
Add potatoes and peas and stir. Pour in water and bring to a boil. Lower heat, cover the pan and simmer for 15-20 minutes, or until the potatoes are tender and the sauce has thickened.
You can use fresh potatoes and peas or canned potatoes and frozen peas if that's what you have on hand for this recipe. Just adjust the cooking time if your potatoes are canned because they will not need to cook as long or they'll get super mushy.
So maybe you can get your family to eat peas by adding more flavor to them. Doesn't this look much better than a bowl of plain peas?