Chickpea & Potato Curry | Recipe Cart | Recipe Cart

Ingredients

• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 3 tablespoons grapeseed oil or canola oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• ¾ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 (14 ounce) can no-salt-added diced tomatoes
• ¾ cup water, divided
• 1 (15 ounce) can low-sodium chickpeas, rinsed
• 1 cup frozen peas
• ½ teaspoon garam masala (see Tip)