Potato Curry

Instructions

1.    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.

2.    Meanwhile, heat the vegetable oil in a large pan 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, chickpeas, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Ingredients

  • 4 potatoes, peeled and cubed

  • 2 Tbsp vegetable oil

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 2 tsp ground cumin

  • 1 ½ tsp cayenne pepper

  • 4 tsp curry powder

  •  4 tsp garam masala

  • 1 Tbsp ginger, minced

  • 2 tsp salt

  • 1 can diced tomatoes

  • 1 can chickpeas, rinsed and drained

  • 1 can peas, drained

  • 1 can coconut milk

Julia ScottBatch2