Vegan Potato Curry

• 4 potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1/8-1/4 tsp cayenne pepper (depending on your taste–I’m a wuss)
• 4 tsp curry powder
• 4 tsp garam masala
• 1 in piece fresh ginger root, peeled and minced (a mini food processor is amazing for this)
• 2 tsp salt
• 1 can diced tomatoes (14.5 oz)
• 1 can garbanzo beans, rinsed and drained (15 oz)
• 1 1/4 cup frozen peas
• 1 can coconut milk (14 oz)
• 1/2 cup dried currants or raisins
• 1/2 cup chopped cashews, optional

Instructions

1. Put the potatoes in a pot of salted water and bring to a boil.  Reduce heat to keep at a simmer and cook until just tender–about 15 minutes.  Drain them and let them steam dry for a bit.

2. While the potatoes are cooking, heat the oil in a large skillet over medium heat.  Add the onion and garlic and cook for about 5 minutes, or until translucent.  Add the cumin, cayenne pepper, curry powder, garam masala,  ginger, and salt.  Cook for 2 minutes more.  Add the tomatoes, garbanzo beans, peas, and potatoes. Add the coconut milk, dried fruit, and cashews (if using) and bring to a simmer for 5-10 minutes.  Serve with some naan.

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