Ingredients

1. 4 potatoes, peeled and cubed

2. 2 tablespoons vegetable oil

3. 1 yellow onion, diced

4. 3 cloves garlic, minced

5. 2 teaspoons ground cumin

6. 1 1/2 teaspoons cayenne pepper

7. 4 teaspoons curry powder

8. 4 teaspoons garam masala

9. 1 (1 inch) piece fresh ginger root, peeled and minced

10. 2 teaspoons salt

11. 1 (14.5 ounce) can diced tomatoes

12. 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained

13. 1 (15 ounce) can peas, drained

14. 1 (14 ounce) can coconut milk

Directions

1. 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.

2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

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