Here is what you'll need!<br /><br />Simple Veggie Curry<br />Serves: 4<br /><br />INGREDIENTS<br />2 tablespoons salt, for water<br />2 pounds potatoes, cut to 1-inch cubes<br />1 tablespoon vegetable oil<br />1 medium onion, diced<br />4 cloves garlic, minced<br />2 teaspoons cumin<br />1 teaspoon cayenne <br />4 teaspoons curry powder<br />1 teaspoon salt<br />1 teaspoon black pepper<br />1-inch piece of ginger, minced<br />1 14-ounce can diced tomatoes<br />1 15-ounce can chickpeas, drained <br />1 15-ounce can peas, drained<br />1 14-ounce can coconut milk <br /><br />PREPARATION<br />Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside. <br />Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes. <br />Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas. <br />Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving. <br />Enjoy!
