- 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.
http://marianhd.com/
