Prep time Cook time Ready in
30 mins 30 mins 1 hour
Ingredients
4 potatoes peeled and cubed
2 tablespoons of vegetable oil
1 diced yellow onion
3 cloves of garlic, minced
2 teaspoons of ground cumin
1 ½ teaspoons of cayenne pepper
4 teaspoons of curry powder
4 teaspoons of garam masala
1 ½ inch of peeled and diced fresh ginger root
2 teaspoons of salt
1 can of tomatoes
1 can of peas, drained
1 can of chickpeas, drained
1 can of coconut milk
Method
Place potatoes in a large pot and cover with salted water.
Bring to the boil over a high heat, then reduce to medium – low.
Cover and simmer until soft. About 15 minutes.
Drain and steam dry for a minute.
Heat the vegetables in a large skillet over a medium heat.
Stir in the onion and garlic, cook and stir until the onion has softened.
Season with garam masala, cayenne pepper, curry powder, salt and ginger.
Cook for 2 more minutes and add the tomatoes, chick peas, peas and potatoes.
Pour in the coconut milk and bring to a simmer for about ten minutes before serving.
