INGREDIENTS 2 tablespoons salt, for water 2 pounds potatoes, cut to 1-inch cubes 1 tablespoon vegetable oil 1 medium onion, diced 4 cloves garlic, minced 2 teaspoons cumin 1 teaspoon cayenne 4 teaspoons curry powder 1 teaspoon salt 1 teaspoon black pepper 1-inch piece of ginger, minced 1 14-ounce can diced tomatoes 1 15-ounce can chickpeas, drained 1 15-ounce can peas, drained 1 14-ounce can coconut milk
PREPARATION Place 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 until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside. Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving. Enjoy!
