Potato Curry
Serves: 4
Total Cook Time: 60
Prep Time: 30
Cook Time: 30
Ingredients
- 8 potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 2 yellow onion, diced
- 6 carrots, peeled and sliced
- 3 tablespoons garlic, minced
- 2 tablespoons ground cumin
- 2 teaspoons cayenne pepper
- 3 tablespoons curry powder
- 3 tablespoons garam masala
- 2 tablespoons minced ginger
- 1 tablespoon salt
- 2 can diced tomatoes
- 1 can garbanzo beans, rinsed and drained
- 1 package of frozen peas, drained
- 2 cans coconut milk
Instructions
- 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 10 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, carrots 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.
