Abundant spices make this better than any restaurant curry I've tasted. :)
Ingredients
- potatoes: 4 piece (cubed)
- vegetable oil: 2 Tbsp
- yellow onion: 1 piece (diced)
- garlic: 3 clove (minced)
- ground cumin: 2 tsp
- cayenne pepper: 1.5 tsp
- curry powder: 4 tsp
- Garam Masala: 4 tsp
- ginger root, peeled and: 1 piece (1 inch piece, minced, fresh)
- salt: 2 tsp
- tomatoes: 1 can (14.5 ounce can, diced)
- garbanzo beans (chickpeas): 1 can (15 ounce can, drained)
- peas: 1 can (15 ounce can, drained)
- coconut milk: 1 can (14 ounce can)
Metric Conversion
Stages of cooking
-
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.
