Steam potatoes until tender and remove from the steamer basket. Steam edamame or peas for a few minutes. Set cooked veggies aside and prepare the sauce.

In the pan, add the onion with a little veggie broth or water. Cook over medium heat, stirring until translucent, adding broth/water as needed to keep from sticking.

When onions are translucent and fragrant add garlic, ginger, herbamare, curry powder, garam masala, and jalapeno. Continue stirring until well mixed (approximately 1 minute).

Add cherry tomatoes, tamari, and a splash of broth/water if needed. Cook covered, stirring occasionally for five to ten minutes until tomatoes are soft and starting to cook down.

Add edamame or peas and potatoes - stir to just combine.

Serve over quinoa topped with a squeeze of lime and cilantro.