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.
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.
Make the garlic/ginger paste fresh for best flavor. Add less coconut milk if you want it to be more dry.
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|Serving Size: 1 Serving (683g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 259 (39%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 609.4mg||21 %|
|Potassium 1853.4mg||49 %|
|Total Carbohydrate 90.1g||27 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 72.9g|
|Protein 17.5g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 670
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