Description
Abundant spices make this better than any restaurant curry I’ve tasted. 🙂
Ingredients
- 4 potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 ½ teaspoons cayenne pepper
- 4 teaspoons curry powder
- 4 teaspoons garam masala
- 1 (1 inch) piece fresh ginger root, peeled and minced
- 2 teaspoons salt
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 (15 ounce) can peas, drained
- 1 (14 ounce) can coconut milk
Instructions
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat
- then reduce heat to medium-low
- cover
- and simmer until just tender
- about 15 minutes. Drain and allow to steam dry for a minute or two.
- Meanwhile
- heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Season with cumin
- cayenne pepper
- curry powder
- garam masala
- ginger
- and salt; cook for 2 minutes more. Add the tomatoes
- garbanzo beans
- peas
- and potatoes. Pour in the coconut milk
- and bring to a simmer. Simmer 5 to 10 minutes before serving.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6