Potato curry

Method:

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat.

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.

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 five minutes.

Season with the spices and salt. Cook for two minutes more.

Add the tomatoes, garbanzo beans, peas, and potatoes.

Pour in the coconut milk, and bring to a simmer. Simmer five to 10 minutes before serving.

Ingredients:

4 potatoes (cubed)

2 Tbsp vegetable oil

1 onion (diced)*

3 cloves garlic (minced)*

2 tsp ground cumin

1 1/2 tsp cayenne pepper

4 tsp curry powder

4 tsp garam masala

1 piece fresh ginger root (minced)*

2 tsp salt

1 can diced tomatoes

1 can chickpeas (drained and rinsed)

2 cups frozen peas

1 can coconut milk

*can be swapped out for dried/ground options