More Great Recipes: Indian


curry


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Serves 4 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

Potatoes were first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BC.


Ingredients You'll Need

2 tablespoons salt, for water
2 lb potatoes (905 g), cut into 1-inch (2 cm) cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
1 1-inch piece fresh ginger, minced
14 oz canned diced tomatoes (395 g)
15 oz canned chickpeas (425 g), drained
15 oz canned peas (425 g), drained
14 oz canned full-fat coconut milk (395 g)


Directions

Place the potatoes in a large pot or Dutch oven and cover with well-salted water.


Bring to a boil, then reduce heat to medium-low, cover, simmer the potatoes until fork tender, about 12 minutes.


Drain the potatoes.


Return the pot to the stovetop over medium heat and add the oil.


Add the onion and garlic and sauté until the onion is tender and starts to turn translucent, 3-5 minutes.


Add the cumin, cayenne, curry powder, salt, pepper, and ginger. Stir to combine, then add the tomatoes, chickpeas, and peas.


Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot.


Reduce the heat to low and cook everything together for 3-5 minutes before serving.


Pairs Well With

Aromatic Basmati Rice


Questions, Comments & Reviews


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