Abundant spices make this better than any restaurant curry I’ve tasted.
4 potatoes, peeled and cubed 4 teaspoons garam masala
2 tablespoons vegetable oil 1 (1 inch) piece fresh ginger root, peeled and minced
1 yellow onion, diced 2 teaspoons salt
3 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes
2 teaspoons ground cumin 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 1/2 teaspoons cayenne pepper 1 (15 ounce) can peas, drained
4 teaspoons curry powder 1 (14 ounce) can coconut milk
- 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 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.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.