Peel and chop potatoes, carrot, and onion into bite size pieces. The smaller that you dice, the quicker the dish will cook.
Place the medium sauce pan over medium high heat with 3 cups of water and bring to a boil. Add carrots and peas and simmer for 15 minutes.
Heat the skillet with the olive oil over a medium heat. Add onions and cook until softened.
Add potatoes to the skillet and continue to cook until the potaotes are cooked.
Add tomato paste, brown sugar and worchester sauce to the skillet. Add vegatble stock from the boiling sauce pan to thin slightly.
Add garlic powder, cayenne peper, paprika, and tumeric to the skillet. Reduce heat and let simmer to marry flavors for at least 5 minutes.
Add the peas and carrots to the skillet (use a slotted spoon to scoop them out of the sauce pan and into the skillet. Again add vegetable stock if needed to thin.
Garnish with green onion