Rating: 4.5 stars
1138 Ratings
  • 5 star values: 737
  • 4 star values: 296
  • 3 star values: 70
  • 2 star values: 23
  • 1 star values: 12

Abundant spices make this better than any restaurant curry I've tasted. :)

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Meanwhile, heat the vegetable oil in a large skillet 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, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Tips

Please note differences in ingredient amounts when following the magazine version of this recipe.

Nutrition Facts

407 calories; protein 10.1g; carbohydrates 50.6g; fat 20.1g; sodium 1175.9mg. Full Nutrition
Advertisement