Potato-Pea Masala with Cilantro-Mint Chutney

INGREDIENTS

• 3 lbs Yukon Gold potatoes, peeled and cut into 1 inch pieces
• 1 lb Sweet potatoes, peeled and cut into 1 inch pieces
• 2 jalapeños, seeded, coarsely chopped
• 1 5-inch knob peeled ginger, coarsely chopped
• 6 garlic cloves
• ½ tbsp cumin
• 2 tbsp curry powder
• 1 tsp cinnamon
• 1 tsp turmeric
• 2 tbsp honey
• 2 large onions, chopped
• 2 15oz can chickpeas, rinsed and drained
• 2 cups frozen peas
• 1 cup golden raisins
• 2/3 cup dried grated unsweetened coconut, toasted
• 1 lemon, juiced
• 1 cup chopped cilantro
• 2 cloves garlics
• 1 shallot
• 2 inch knob of ginger, peeled
• 1/3 cup cashews
• 1-3 jalapenos, seeded and roughly chopped
• 1 bunch cilantro, roughly chopped
• 1 bunch mint, roughly chopped
• 1 tbsp honey
• Juice from one lemon
• 1/2 cup golden raisins