4 (waxy) potatoes, peeled and cubed
1 onion diced
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper (I omit)
1 Tablespoon Thai Kitchen Red Curry Paste
4 teaspoons Garam Masala (you can purchase this, but I make my own from the recipe in this same Cookbook)
1 teaspoon fresh grated ginger
1 teaspoon salt
One 14-ounce can diced tomatoes
One 15-ounce can chickpeas, rinsed and drained
1&1/2 cups frozen peas
2/3 cup lite coconut milk
Place potatoes in a large pot and cover with water. Bring to boil over high heat then reduce heat to medium low, cover and simmer, just until tender. Be careful not to overcook the potatoes which will create a mushy texture.
Drain potatoes and set aside.
Sauté the onion and garlic in a little water until tender, about 5 minutes. (I wait to add the garlic until the onion is tender because minced garlic seems to burn quickly for me.) Once onion and garlic are tender, season with cumin, cayenne if using, curry paste, garam masala, ginger, and salt. Cool two minutes more.
Add the tomatoes, chickpeas, frozen pease, and cooked potatoes.
Pour in the coconut milk and simmer for 5-10 minutes.
This recipe is from The PlantPure Nation Cookbook by Kim Campbell. We love many of the recipes in this cookbook!