Garbanzo Potato Curry

serves 6

Ingredients:

  • 4 potatoes, peeled and cubed

  • 2 tablespoons canola oil

  • 1 yellow onion, diced

  • 3 cloves garlic, minced

  • 1 teaspoon cayenne pepper

  • 4 teaspoons Flavor De La Baye Gourmet Curry Powder

  • 1 (1 inch) piece fresh ginger root, peeled and minced

  • 2 teaspoons salt

  • 1 (14.5 ounce) can diced tomatoes

  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and 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 canola 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 cayenne pepper, Flavor De La Baye Gourmet Curry Powder, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.