Vegan Potato Curry

Ingredients :

4 potatoes, peeled and cubed

2 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

2 tsp ground cumin

1/8-1/4 tsp cayenne pepper (depending on your taste–I’m a wuss)

4 tsp curry powder

4 tsp garam masala

1 in piece fresh ginger root, peeled and minced (a mini food processor is amazing for this)

2 tsp salt

1 can diced tomatoes (14.5 oz)

1 can garbanzo beans, rinsed and drained (15 oz)

1 1/4 cup frozen peas

1 can coconut milk (14 oz)

1/2 cup dried currants or raisins

1/2 cup chopped cashews, optional

Directions :

1. Put the potatoes in a pot of salted water and bring to a boil. Reduce heat to keep at a simmer and cook until just tender–about 15 minutes. Drain them and let them steam dry for a bit.

2. While the potatoes are cooking, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for about 5 minutes, or until translucent. Add the cumin, cayenne pepper, curry powder, garam masala, ginger, and salt. Cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Add the coconut milk, dried fruit, and cashews (if using) and bring to a simmer for 5-10 minutes. Serve with some naan if you can find it in your grocery store. I found that biscuits were an acceptable substitute.

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