6 Servings 25 min Cook
4 Potato medium (2-1/4" to 3-1/4" dia) Potato
2 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
1/2 Tsp Coriander Seed
1/4 Tsp Cinnamon
2 Tsp, ground Cumin
1/2 Tsp, ground Cardamom
1/4 Tsp Cayenne Pepper
4 Tsp Curry Powder
1/4 Slices (1" dia) Ginger Root
2 Tsp Salt
1 Can Tomatoes
15 Oz Chickpeas
1 1/4 Cup Peas
1 3/4 Cup Coconut Milk
1/2 Cup (not packed) Raisins
1/2 Cup Cashew Nuts
Peel and chop potatoes into large cubes.
Peel and dice onion and garlic cloves.
Put the potatoes in a pot of salted water and bring to a boil.
Reduce heat to keep at a simmer and cook until just tender–about 15 minutes.
Drain them and let them steam dry for a bit.
While the potatoes are cooking, heat the oil in a large skillet over medium heat.
Add the onion and cook for about 5 minutes, or until translucent.
Add the garlic, minced ginger, and spices.
Cook for 2 minutes more.
Add the tomatoes, garbanzo beans, peas, and potatoes.
Add the coconut milk, raisins, and cashews (if using) and bring to a simmer for 5-10 minutes.