Spicy Potato Curry

It was one of those days.  I had no meat thawed for dinner and no real plan on what to cook. Luckily, I had some potatoes that needed to be cook soon anyways, so this is what I threw together.  It was delicious! I had  leftovers twice the next day (lunch and dinner). It is spicy so if you don’t enjoy the heat, either reduce the cayenne or leave it out altogether.

6 medium potatoes, cubed

Vegetable oil

1 onion, diced

3 cloves garlic, minced

2 teaspoons cumin

1 ½ teaspoons cayenne pepper (less if you don’t like spicy)

4 teaspoons curry powder

4 teaspoons garam masala

2 teapsoons salt

¾ cup cauliflower, cut in bite sized pieces

14.5 oz can diced tomatoes

15 oz can garbanzo beans, drained

½ cup frozen peas

14 oz can coconut milk

Bring large pot of salted water to boil then add potatoes.  Simmer until tender (15-20 minutes). Drain thoroughly.

Over medium heat, place oil in a large pot.  Add onions and garlic and saute until onion is transuclent. Add seasonings and stir and cook for about 2 minutes. Add cauliflower and cook 2-3 minutes. Add tomatoes, garbanzo beans, peas, potatoes and coconut milk.  Bring to a simmer and allow to cook 10 minutes.

Great over basmati rice or with some delicious naan or both!