Curried Potatoes

• 

  
  
  Spicy!
  
  Ingredients
  
  4 potatoes, peeled and cut into 1/2 inch cubes
  2 tbsp vegetable oil
  1 medium yellow onion, diced
  3 garlic cloves, minced
  2 tsp ground cumin
  1 tsp cayenne pepeer
  1 tsp black pepper
  4 tsp curry powder
  2 tsp ground cumin 
  4 tsp garam masala
  1 1/2 tsp ground ginger
  2 tsp salt (optional)
  1 15 oz can garbanzo beans, drained and rinsed
  1 15 oz can green peas
  1 14 oz can coconut milk
  
    Directions
  
  

  1. 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.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

  
   
  
  
  
  
  
  
  
  
  
  
  
  
  
  4 potatoes, peeled and cubed
  2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder

• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk