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