Vegan Potato Curry
Ingredients
- 4 potatoes, peeled and cubed
- 2 tbls oilive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teas cumin
- 1/4 teas cayenne
- 1 tbls curry powder
- 1 tbls garam masala
- 1 inch piece of fresh ginger, grated
- 1 teas salt
- 15 oz can of garbanzo beans(chick peas)
- 14.5 oz can diced tomatoes
- 3/4 cup frozen peas
- 5.5 oz can tomatoe paste
- 14 oz can coconut milk
Directions
- Cook potatoes in salted water until just tender. Drain and allow to steam for a minute or two.
- Heat olive oil in a large skillet or wok and saute onions until translucent and add garlic and cook an additional 30 seconds.
- Season with cumin, cayenne, curry, garam masala, ginger and salt and cook for two minutes more.
- Add the tomatoes, garbanzo beans and peas.
- Heat to boiling and simmer 5 minutes or so to reduce liquid.
- Add potatoes, tomatoe paste and coconut milk.
- Heat through.
Serving Suggestions:
Serve over quinoa, rice or noodles.
