Servings: 5

Ingredients:

  • Russet potatoes (2)
  • Sweet potatoes (2)
  • Vegetable oil (2 tbsp)
  • Yellow onions (2 medium)
  • Garlic (2 cloves)
  • Ground cumin (2 tsp)
  • Chili powder (2 tsp)
  • Curry powder (4 tsp)
  • Garam masala (2 tsp)
  • Fresh ginger (1 inch)
  • Salt (2 tbsp + 2 tsp)
  • Diced tomatoes (14.5 oz)
  • Garbanzo beans (15.5 oz)
  • Frozen peas (2 cups)
  • Coconut milk (13.5 oz)

Directions:

  1. Peel and cube all potatoes.
  2. Place potatoes in a pot and fill with water until potatoes are covered. Add 2 tbsp of salt.
  3. Bring potatoes to a boil over high heat, then reduce heat to medium and simmer until tender, 10-15 minutes. Continue recipe while potatoes simmer. Drain potatoes in a colander when they are ready.
  4. Dice onion, mince garlic, drain beans, and peel and mince ginger.
  5. Heat oil in a large skillet over medium heat. While oil heats, measure the seasonings (cumin, chili powder, curry powder, garam masala, and 2 tsp salt) into a bowl.
  6. Sauté the onions and garlic until the onion is soft and translucent, about 5 minutes.
  7. Add the seasonings and ginger and sauté 2 more minutes.
  8. Stir in the tomatoes, beans, peas, and potatoes.
  9. Stir in the coconut milk and bring to a simmer. Simmer 5-10 minutes.

Notes:

  • Best served over basmati rice.
  • Increase chili powder for a spicier curry if desired.