Servings: 6
Potatoes, peeled and cubed
Vegetable oil
2 tbsps
Yellow onion, diced
Garlic, minced
3 cloves
Ground cumin
2 tsps
Cayenne pepper
1 1/2 tsps
Curry powder
 4 tsps
Garam masala
4 tsps
Fresh ginger root, peeled and minced
1 (1 inch) piece
2 tsp
Diced tomatoes
1 (14.5 ounce) can
Garbanzo beans (chickpeas), rinsed and drained
 1 (15 ounce) can
Peas, drained
 1 (15 ounce) can
Coconut milk
 1 (14 ounce) can
Potato Curry
30 m
30 m
Ready in:
60 m
  1. Place potatoes in a large pot. Pour salted water to cover. Over high heat, bring to a boil. Reduce heat to medium-low, cover, and simmer for about 15 minutes until the potatoes are tender. Drain. Allow to steam dry for a minute. 
  2. Meanwhile, in a large skillet, heat vegetable oil over medium heat. Add onion and garlic. Stir about 5 minutes until onion has softened. 
  3. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt. Cook for about 2 minutes more. Add the peas, tomatoes, garbanzo beans, and potatoes. Add the coconut milk. Bring to a simmer and simmer 5 minutes. Serve.