Four potatoes, peeled and cubed, 2 tablespoons vegetable oil, 1 yellow onion, diced, 3 cloves garlic, minced, 2 teaspoons ground cumin, 1 ½ 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 oz) can diced tomatoes, 1 (15 oz) can chickpeas, rinsed and drained, 1 (15 oz) can peas, drained, 1 (14 oz) can coconut milk.
Preparation time – 30 minutes. Cooking time – 30 minutes.
- 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 vegetable oil in a large frying pan 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.