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!).
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.