Ingredients
2tbspsalt,for water
2lbpotatoes,cut into 1-inch cubes
1tbspvegetable oil
1medium onion,diced
4garlic cloves,minced
2tspcumin
1tspcayenne pepper
4tspcurry powder
1tspsalt
1tspblack pepper
ginger,cut into 2-cm pieces, minced
14oztomato,(1 can), diced
15ozchickpeas,(1 can), drained
15ozpeas,(1 can), drained
14ozcoconut milk,(1 can)
Preparation
Place the potatoes into a large pot or Dutch oven, and cover with well-salted water.
Bring to a boil, then reduce heat to a simmer, cover, and let the potatoes cook for about 12 minutes until fork tender. Once cooked, drain the potatoes and set aside.
Return the pot to the stove and add 1 tablespoon of oil. Add the onion and garlic, and sauté over medium heat for about 3 to 5 minutes, until the onion is tender and starts to turn translucent.
Add the cumin, cayenne, curry powder, salt, pepper, and ginger. Stir to combine before adding the tomatoes, chickpeas, and peas.
Increase the heat to medium-high, then stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot.
Reduce the heat to low and cook for 3 to 5 minutes before serving.
Serve warm, and enjoy!
