Potato coconut curry

Original Recipe

Serves: 6

Ingredients

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 2.5cm piece fresh root ginger, peeled and minced
• 2 teaspoons salt
• 1 (400g) tin chopped tomatoes
• 1 (400g) tin chickpeas, drained
• 1 (400g) tin peas, drained
• 1 (400g) tin coconut milk

Method

1. Place potatoes into a large saucepan and cover with water. Bring to the 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.

2. Meanwhile, heat the vegetable oil in a large frying pan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened, 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.