This is better than any curry I've ever eaten. Seriously. So. So. Good.

I sort of found a few recipes, doubles the spices they listed, and changed 2 or 3 other ingredients....does that make it my recipe? I don't know. But you can make it and call it yours, I don't mind. Just eat it and sigh with contentment.





Now, this is spicy. Feel free to adjust the cayenne to taste. This also makes a lot of sauce, so have some rice, or chapatis, or even throw in an extra can of garbanzos to soak it up. And be prepared to eat several bowls in one sitting.



6 LARGE russet potatoes, peeled and cubed (use more if they're small)
2 tablespoons vegetable oil
1 medium yellow onion, diced
3 cloves of garlic, minced
4 teaspoons curry powder
4 teaspoons garam masala
1 inch of ginger, grated
2 teaspoons cumin
1 1/2 teaspoons cayenne pepper
2 teaspoons salt
1 14.5 oz can diced tomatoes
1 14 oz can of coconut milk
1 15 oz can garbanzos, rinsed and drained
1 15 oz can peas


To get started, put the cubed potatoes in a pot, fill with just enough water to cover the potatoes, and boil until soft (about 20 minutes). Drain and set aside.

Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, cayenne and salt. Cook for 1 or 2 minutes, stirring. Mix in potatoes, garbanzos, and peas, then stir in the tomatoes and coconut milk. Simmer 5-10 minutes.

Done!