Yields: 8 servings
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
| Ingredient | amount |
|---|---|
| Yukon Gold Potatoes | 3 lbs |
| Olive oil | 2 tablespoons |
| Sweet Yellow Onions, diced | 1 1/2 cups |
| Garlic, peeled and minced | 3 cloves |
| Cumin | 1 teaspoon |
| Curry Powder | 4 teaspoons |
| Garam Masala | 3/4 teaspoon |
| Ginger root, minced | 1 ounce |
| Salt | 1 teaspoon |
| Garbanzo Beans, drained and rinsed | 15 ounces |
| Frozen Green Peas | 15 ounces |
| Vegetable Stock | 1 quart |
| Coconut Milk | 14 ounces |
1. Boil potatoes until just tender. Drain and set aside.
2. Heat oil in a skillet. Stir in onions and garlic and sauté until translucent. Add cumin, cayenne, curry, garam masala, ginger, and salt and cook for 2 minutes.
3. Add tomatoes, beans, peas, and potatoes.
4. Pour in coconut milk and vegetable stock. Simmer for 10 minutes. Serve over brown rice.