Potato Curry from Cooking with Krishna

Ingredients:
*Potato, raw, 6 medium (2-1/4" to 3-1/4" dia.) (remove)
*sweet yellow onion, raw (1 medium onion), 1 serving (remove)
Garlic, 2 clove (remove)
*Cumin (ground), 2 tsp (remove)
Pepper, red or cayenne, .5 tsp (remove)
Curry powder, 1 tbsp (remove)
*Garam Masala, 1 tbsp (remove)
Ginger, ground, 1 tsp (remove)
Salt, 2 tsp (remove)
Chickpeas (garbanzo beans), 1.5 cup (remove)
*Peas, green, cooked, boiled, drained, with salt, 1 cup (remove)
Almond Breeze Almond Milk, Unsweetened Vanilla, 16 oz (remove)

Place potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until tender, about 15 minutes. Do not over boil. Drain and remove from pan.

Heat the oil in a large skillet over medium heat. Stir in the onion and garlic and cook about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more.

Add the garbanzo beans, peas, and potatoes. Pour in the almond milk, and bring to a simmer, 15-20 minutes or until the milk begins to evaporate and the mixture thickens.

Serving Size: 1/6 of recipe

Number of Servings: 6

Recipe submitted by SparkPeople user RRISDEN.