Ingredients
for 4 servings
-
2 tablespoons salt, for water -
2 lb potato, cut into 1-inch (2 cm) cubes (905 g) -
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 - 2 centimeter pieces ginger, minced
-
14 oz diced tomato, 1 can (395 g) -
15 oz chickpeas, 1 can, drained (425 g) -
15 oz peas, 1 can, drained (425 g) -
14 oz coconut milk, 1 can (395 g)
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Preparation
- Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.
- Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
- Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding 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 heat to low and cook everything together for 3-5 minutes before serving.
- Enjoy!
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Tips
1 of
17
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beccadlong
Try throwing in some carrots with the potatoes!
2018-07-06T16:17:26Z Helpful (14) -
Kat Joiner
Swap out sweet potatoes for regular potatoes, so good!
2018-08-24T02:18:08Z Helpful (10) -
Erica Wilson
Using water instead of coconut milk brings out the spices, especially if you don’t like sweet curry!
2018-09-02T21:32:18Z Helpful (9) -
Elayna Arthur
Amazing!!! However maybe would've boiled the chick peas and peas on their own before adding them in to make them softer.
2018-07-06T23:21:10Z Helpful (9)
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