Simple Veggie Curry

Name: Simple Veggie Curry
Yield: 4
Ingredients: 2 tablespoons salt, for water; 2 lb potatoes, cut into 1-inch (2 cm) cubes; 1 tablespoon vegetable oil; 1 medium onion, diced; 4 cloves garlic, minced; 2 teaspoons cumin; 1 teaspoon cayenne pepper; 4 teaspoons curry powder; 1 teaspoon salt; 1 teaspoon black pepper; 1 1-inch piece fresh ginger, minced; 14 oz canned diced tomatoes; 15 oz canned chickpeas, drained; 15 oz canned peas, drained; 14 oz canned full-fat coconut milk

Recipe by Jordan Kenna from tasty.co

Dinner

Ingredients

4 servings

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2 tablespoons salt, for water
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2 lb potatoes, cut into 1-inch (2 cm) cubes
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1 tablespoon vegetable oil
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1 medium onion, diced
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4 cloves garlic, minced
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2 teaspoons cumin
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1 teaspoon cayenne pepper
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4 teaspoons curry powder

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1 teaspoon salt
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1 teaspoon black pepper
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1 1-inch piece fresh ginger, minced
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14 oz canned diced tomatoes
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15 oz canned chickpeas, drained
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15 oz canned peas, drained
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14 oz canned full-fat coconut milk

Instructions

Place the potatoes in a large pot or Dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to medium-low, cover, simmer the potatoes until fork tender, about 12 minutes. Drain the potatoes.
Return the pot to the stovetop over medium heat and add the oil. Add the onion and garlic and sauté until the onion is tender and starts to turn translucent, 3-5 minutes.
Add the cumin, cayenne, curry powder, salt, pepper, and ginger. Stir to combine, then add the 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 the heat to low and cook everything together for 3-5 minutes before serving.
Enjoy!