I made this last night for our vegan friends who came over for lunch today. I love it so much, it has become a regular biweekly meal.
- 6 large potatoes, peeled and cubed (or new baby potatoes unpeeled)
- 3tablespoons coconut oil
- 2 yellow onion, diced
- 4 cloves garlic, minced
- 3 teaspoons ground cumin
- 1-2 teaspoons cayenne pepper
- 2 tablespoon curry powder
- 2 tablespoon garam masala
- (1.5 inch) pieces fresh ginger root, grated
- 1.5 teaspoons himalayan salt
- 1 (28 oz) can diced tomatoes
- 1 (18oz) can garbanzo beans (chickpeas), rinsed and drained
- 1-1/2 cup frozen peas
- 1 cup water (optional- save from boiling potatoes so it’s starchy)
- 1 (14 ounce) can coconut milk
- 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.
- Meanwhile, heat the oil in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with garlic, cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2-4 minutes more. Add more oil here if necessary. Don’t worry about having the spices stuck to the bottom. When ready, add the tomatoes and use them to deglaze the spices from the pot bottom. Add garbanzo beans, peas, and potatoes. Bring to a simmer and add 1 cup water if needed. Simmer 15-30 minutes covered, then add the coconut milk just before serving. This keeps the curry creamy and doesn’t break the coconut milk.
- I serve this with basmati or jasmine rice prepared with vegetable stock.