Spicy Vegan Potato Curry

This recipe comes from Allrecipes.com, and it's wonderful! I substituted thin-sliced carrots for the peas (because Brad hates peas), and I made my own garam masala (recipe below). I also used sweet potatoes in place of regular potatoes. Many thanks to my friend Heather Parker for another great vegetarian suggestion!

Ingredients

4 potatoes, peeled and cubed

2 tablespoons vegetable oil

1 yellow onion, diced

3 cloves garlic, minced

2 teaspoons ground cumin

1 1/2 teaspoons cayenne pepper

4 teaspoons curry powder

4 teaspoons garam masala (recipe below)

1 (1 inch) piece fresh ginger root, peeled and minced

2 teaspoons salt

1 (14.5 ounce) can diced tomatoes

1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained

1 (15 ounce) can peas, drained

1 (14 ounce) can coconut milk

Directions

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Homemade Garam Masala
I didn't have cardamom and don't like it, so I didn't use it. The spice blend still tasted really good. I did have coriander from my garden and discovered that freshly ground coriander is positively divine.

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg