Vegetarian Curry

Here is a curry recipe I love from Tasty:

https://tasty.co/recipe/simple-veggie-curry

Ingredients

for 4 servings

• 2 tablespoons salt, for water

• 2 lb potato(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

• 2 centimeter pieces ginger, minced

• 14 oz diced tomato(395 g), 1 can

• 15 oz chickpeas(425 g), 1 can, drained

• 15 oz peas(425 g), 1 can, drained

• 14 oz coconut milk(395 g), 1 can

Preparation

1. 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.

2. 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.

3. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.

4. 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.

5. Enjoy!