Vegan Potato Curry


4 potatoes, chunked
2 tbsp vegetable oil
1 onion, diced
4 cloves garlic, minced
2 tsp ground cumin
1 1/2 tsp cayenne pepper
4 tsp curry powder
4 tsp garam masala
1 inch piece of ginger, peeled and minced
1 14.5 oz can diced tomatoes
1 15 oz can chickpeas, rinsed and drained
10 oz frozen peas, thawed
1 14 oz can coconut milk


Add potatoes to a large pot of boiling salted water. Reduce heat to medium and cook until tender, about 15 minutes. Allow to drain and dry for about 2 minutes.

Heat vegetable oil in a large skillet on medium heat. Add the onion and garlic and  cook for  about 5 minutes or until  translucent and soft. Season with the  cumin, cayenne, curry, garam masala, ginger and salt.  Cook for about 2 minutes more, then add the tomatoes, garbanzo, peas and potatoes. Pour in coconut milk and bring to a simmer, cooking for about 5-10 additional minutes.

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