Servings: Serves: 4

2 tablespoons salt, for water 2 tablespoons salt, for water
2 pounds potatoes, cut to 1-inch cubes 2 pounds potatoes, cut to 1-inch cubes
1 tablespoon vegetable oil 1 tablespoon vegetable oil
1 medium onion, diced 1 medium onion, diced
4 cloves garlic, minced 4 cloves garlic, minced
2 teaspoons cumin 2 teaspoons cumin
1 teaspoon cayenne 1 teaspoon cayenne
4 teaspoons curry powder 4 teaspoons curry powder
1 teaspoon salt 1 teaspoon salt
1 teaspoon black pepper 1 teaspoon black pepper
1-inch piece of ginger, minced 1-inch piece of ginger, minced
1 14-ounce can diced tomatoes 1 14-ounce can diced tomatoes
1 15-ounce can chickpeas, drained 1 15-ounce can chickpeas, drained
1 15-ounce can peas, drained 1 15-ounce can peas, drained
1 14-ounce can coconut milk 1 14-ounce can coconut milk

Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3 to 5 minutes.
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3 to 5 minutes before serving.