Potato Curry

• 4 Potatoes, Cubed
• 2 TBSP vegetable oil
• 1 Yellow Onion, diced
• 3 Garlic cloves
• 2 TSP ground cumin
• 1.5 TSP cayenne pepper
• 4 TSP curry powder
• 4 TSP Garam Masala
• 1 inch ginger root, minced
• 2 TSP sald
• 1 14.5 OZ can diced tomatoes
• 1 15 OZ can garbanzo beans, rinsed and drained
• 1 15 OZ can peas, drained
• 1 14 OZ can coconut milk

Place potatoes in large pot with salted water. Boil then reduce to medium-low, cover, and simmer for about 15 minutes. Drain and allow to steam for a minute.

Heat oil in skillet at medium heat. Add onion, garlic and cook until onion is translucent (5 mins). Add cumin, cayenne, curry powder, garam masala, ginger, and salt. Cook for 2 more minutes.

Add the tomatoes, garbanzo beans, peas and potatoes. Pour in the cocunut milk and bring to a simmer. Simmer for 5-10 minutes before serving.