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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 1/2 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 |
Directions:
1. 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.
2. 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.
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