Ingredients:
- 4 potatoes, peeled and cubed
- 2 tbsp vegetable oil (I prefer coconut)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1/8 tsp cayenne pepper
- 4 tsp curry powder
- 2 tsp garam masala, or similar
- 1, 1 inch, piece of fresh ginger, peeled and minced
- 2 tsp salt
- 14.5 oz can of diced tomatoes
- 15 oz of canned garbanzo beans (chickpeas), rinsed and drained
- 1 cup of frozen peas
- 14 oz of canned coconut milk
(Most ingredients can be found at local Asian markets or ordered online, but most spices can be substituted for commonly found alternatives)
Directions:
- Prepare ingredients as instructed above
- Place the potatoes into a large pot or frying pan 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 couple of minutes
- 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 and then add the remaining ingredients
- Bring the mixture to a simmer for 5 to 10 minutes and then serve
(Original recipe from allrecipes found on citations page)