VEGETABLE CURRY RECIPE

 Vegetable Curry 

Fixings: 

• 2 tablespoons salt, for water 
• 2 pounds potatoes, slice to 1-inch solid shapes 
• 1 tablespoon vegetable oil 
• 1 medium onion, diced 
• 4 cloves garlic, minced 
• 2 teaspoons cumin 
• 1 teaspoon cayenne 
• 4 teaspoons curry powder 
• 1 teaspoon salt 
• 1 teaspoon dark pepper 
• 1-inch bit of ginger, minced 
• 1 14-ounce can diced tomatoes 
• 1 15-ounce can chickpeas, depleted 
• 1 15-ounce can peas, depleted 
• 1 14-ounce would coconut be able to drain 

Arrangement: 

• Spot potatoes into a huge pot or dutch stove and spread with all around salted water. Heat to the point of boiling, at that point diminish warmth to a stew, spread and let the potatoes cook until fork delicate around 12 minutes. When cooked, channel the potatoes and put them in a safe spot. 
• Return the pot to the oven and include 1 tablespoon of oil. Include onion and garlic and sauté over medium warmth until onion is delicate and begins to turn clear, around 3-5 minutes. 
• Include cumin, cayenne, curry powder, salt, pepper and ginger. Mix to join before including tomatoes, chickpeas, and peas. 
• Increment warmth to medium-high and mix in the coconut milk. Bring to a stew before adding the potatoes back to the pot. Lessen warmth to low and cook everything together for 3-5 minutes before serving. 
• What's more, It is prepared to serve.

At last, we see this video to know more about this recipe: