Vegan Coconut Potato Curry

Ingredients

• About 6-7 medium-sized potatoes, cubed (I like to leave skins on, but you can peel them if you like.)
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoons curry powder
• 2 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced, or 1 teaspoon powdered ground ginger
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Directions

1. 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.
2. 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, curry powder, garam masala, ginger, and salt; cook for 2-4 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.

***You can add more of any ingredient - do you love tomatoes?  Add another 1/2 can.  Do you love peas?  Add more.  This is a very forgiving recipe, so adjust it as you like.  You can also add cayenne pepper, if you like things really spicy.***