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This is one of the best recipes I have ever made. It is so easy to make and it is delicious. On those days that you are craving some curry, this will really hit the spot. Completely vegetarian-friendly, this dish features some powerful veggies, including peas (vitamin K and B6), potatoes (high in potassium), and garbanzo beans (vitamins A, C, K).
Also, this is a plentiful recipe. It can easily feed 6 people. If it is just you and your sweetheart- you will have leftovers for days! For the record- it reheats really well for lunches.
P.S. Go easy on the cayenne (this is coming from a hot sauce lover!).
|Prep Time||15 minutes|
|Cook Time||30 minutes|
- 6 potatoes (any kind, peeled and cubed)
- 2 tbsp oil (any kind)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tsp ground cumin (http://amzn.to/1ShIL7H)
- 1/2-1 tsp cayenne pepper (http://amzn.to/1RzoYnl)
- 4 tsp curry powder (http://amzn.to/1ShIIcg)
- 4 tsp garam masala (http://amzn.to/1RzoSvZ)
- 1 inch fresh ginger root (peeled and minced, or grated)
- 1 tsp salt
- 14.5 oz. diced tomatoes
- 15 oz. garbanzo beans (rinsed and drained)
- 15 oz. peas (drained)
- 14 oz. coconut cream (http://amzn.to/1S6orDT)
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Heat oil in large sauce pan on low-medium.
- Saute onion (cook 5-7 minutes or until transluscent).
- Add garlic (cook 1 min.).
- Add all of the spices (cumin, cayenne, curry, garam masala), ginger and salt (cook 2 min.).
- Add the canned goods (diced tomatoes, garbanzo beans, peas) as well as the potatoes (cook 5 min.).
- Add the coconut cream and bring to a simmer (cook 5-10 minutes).
- Turn the heat down to low and cook at least another 20 minutes.
The curry can remain on low for up to an hour while you mingle with guests.