Potato Curry
This is better than any curry I've ever eaten.
4 russet potatoes, peeled and cubed
2 tablespoons canola oil
1 medium yellow onion, diced
3 cloves of garlic, minced
4 teaspoons curry powder
4 teaspoons garam masala
1 inch of ginger, grated
2 teaspoons cumin
1 1/2 teaspoons cayenne pepper
2 teaspoons salt
1 can diced tomatoes
1 can of coconut milk
1 can garbanzos, rinsed and drained
1 can peas
To get started, put the cubed potatoes in a pot, fill with just enough water to cover the potatoes, and boil until soft (about 20 minutes). Drain and set aside.
Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, cayenne and salt. Cook for 1 or 2 minutes, stirring. Mix in potatoes, garbanzos, and peas, then stir in the tomatoes and coconut milk. Simmer 5-10 minutes.
4 russet potatoes, peeled and cubed
2 tablespoons canola oil
1 medium yellow onion, diced
3 cloves of garlic, minced
4 teaspoons curry powder
4 teaspoons garam masala
1 inch of ginger, grated
2 teaspoons cumin
1 1/2 teaspoons cayenne pepper
2 teaspoons salt
1 can diced tomatoes
1 can of coconut milk
1 can garbanzos, rinsed and drained
1 can peas
To get started, put the cubed potatoes in a pot, fill with just enough water to cover the potatoes, and boil until soft (about 20 minutes). Drain and set aside.
Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, cayenne and salt. Cook for 1 or 2 minutes, stirring. Mix in potatoes, garbanzos, and peas, then stir in the tomatoes and coconut milk. Simmer 5-10 minutes.