Servings: 8 (click to scale)
Ingredients
- 2 lb Yukon gold potatoes diced
- 2 Tbsp canola oil
- 1 cup white onion diced
- 3 each fresh garlic minced
- 1 tsp ground cumin
- 1 tsp ground cayenne pepper
- 4 tsp curry powder
- 3/4 Tbsp garam masala
- 1 oz fresh ginger minced
- 1 tsp salt
- 15 oz canned diced tomatoes, no added salt
- 15 oz canned low sodium garbanzo beans drained and rinsed
- 15 oz frozen peas
- 14 oz unsweetened coconut milk
- 2 qt low sodium vegetable stock
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Instructions
- Boil potatoes until just tender. Drain and set aside.
- Heat oil in a skillet. Stir in onions and garlic and sauté until translucent. Add cumin, cayenne, curry, garam masala, ginger and salt and cook for 2 minutes. Add tomatoes, beans, peas and potatoes.
- Pour in coconut milk and vegetable stock. Simmer for 10 minutes. Serve with brown rice.
Nutrition
Calories: 420kcal | Carbohydrates: 60g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Sodium: 600mg | Fiber: 11g
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