Ingredients
- 4 Vivaldi potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 3 cloves garlic, crushed
- 2 teaspoons ground cumin
- 1 1/2 teaspoons cayenne pepper
- 4 teaspoons curry powder
- 4 teaspoons garam masala
- 1 (5cm) piece fresh ginger root, peeled and minced
- 2 teaspoons salt
- 1 (400g) tin diced tomatoes
- 1 (400g) tin chickpeas, rinsed and drained
- 1 (400g) tin peas, drained
- 1 (400g) tin coconut milk
Directions
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat then reduce heat to medium-low. Cover and simmer until just tender; about 15 minutes. Drain and allow to steam dry for a minute or two.
- Meanwhile; heat the vegetable oil in a large frypan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent; about 5 minutes.
- Season with cumin, cayenne pepper, curry powder, garam masala, ginger and salt; cook for 2 minutes more.
- Add the tomatoes, chickpeas, peas and potatoes. Pour in the coconut milk and bring to a simmer. Simmer 5 to 10 minutes before serving.