Potato Curry

Prep:

30 m

Cook:

30 m

Ready in:

1 h 0 m

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This potato curry is full of incredible flavors!

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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

Salt

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

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.
Meanwhile, in a large skillet, heat vegetable oil over medium heat. Add onion and garlic. Stir about 5 minutes until onion has softened.
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.

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