Ingredients

• 4 potatoes , peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion , diced
• 3 cloves garlic , minced
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 , 1 inch
• 1.5 teaspoons cayenne pepper
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 14.5 ounce
• 1 , 14 ounce

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion has softened and turned translucent, about 5 minutes. Season with curry powder, garam masala, cumin, salt, ginger, and cayenne pepper; cook and stir for 2 minutes more.
3. 3 Add cooked potatoes, garbanzo beans, peas, and tomatoes, then pour in coconut milk. Bring to a simmer and continue cooking for 5 to 10 minutes.

Nutrition per serving