In large nonstick skillet over medium-high heat, heat oil. Add onion and cook, stirring occasionally, until lightly browned, about 5 to 6 minutes. Stir in the curry and cumin and cook and stir 1 minute. Add peas and cook until bright green, about 2 minutes. Add the potatoes and salt and cook, mashing potatoes slightly with a wooden spoon, for 2 minutes. Remove from the heat and stir in the basil.