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



Instructions



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.