Ingredients
6
6 servings
- •4 potatoes, peeled and cubed
- •2 tablespoons vegetable oil
- •1 yellow onion, diced
- •3 cloves garlic, minced
- •4 teaspoons curry powder
- •4 teaspoons garam masala
- •2 teaspoons ground cumin
- •2 teaspoons salt
- •1 (1 inch) piece fresh ginger root, peeled and minced
- •1.5 teaspoons cayenne pepper
- •1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
- •1 (15 ounce) can peas, drained
- •1 (14.5 ounce) can diced tomatoes
- •1 (14 ounce) can coconut milk
Instructions
- Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion has softened and turned translucent, about 5 minutes. Season with curry powder, garam masala, cumin, salt, ginger, and cayenne pepper; cook and stir for 2 minutes more.
- Add cooked potatoes, garbanzo beans, peas, and tomatoes, then pour in coconut milk. Bring to a simmer and continue cooking for 5 to 10 minutes.
Nutritional Facts
Per 6 servings
- Calories: 407
- Carbohydrate: 51g
- Fat: 20g
- Fiber: 10g
- Protein: 10g
- Sugar: 6g
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