Simple Veggie Curry

• salt2 tablespoon
• potatoes2 lb
• vegetable oil1 tablespoon
• medium onion1
• garlic4 clove
• cumin2 teaspoon
• cayenne pepper1 teaspoon
• curry powder4 teaspoon
• salt1 teaspoon
• black pepper1 teaspoon
• 1-inch piece fresh ginger1
• canned diced tomatoes¾ lb
• canned chickpeas1 lb
• canned peas1 lb
• canned full-fat coconut milk¾ lb

Instructions

1. 1

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

2. 2

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

3. 3

   Drain the potatoes.

4. 4

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

5. 5

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

6. 6

   Add the cumin, cayenne, curry powder, salt, pepper, and ginger.

7. 7

   Stir to combine, then add the tomatoes, chickpeas, and peas.

8. 8

   Increase heat to medium-high and stir in the coconut milk.

9. 9

   Bring to a simmer before adding the potatoes back to the pot.

10. 10

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

11. 11

    Enjoy!