I Can You Can Vegan

1 In a large saute pan, saute minced garlic and diced onions with oil or water.
2 Once onions and garlic have become fragrant, add potatoes, coconut milk and fire roasted tomatoes. Stir to combine.
3 Add curry powder, garam marsala, cayenne pepper and salt then bring to a boil. Once boiling, reduce to a simmer and stir frequently and allow to thicken for about 20 minutes (or until potatoes are fork tender).
4 Add in diced carrots and frozen peas. Continue to let simmer for about 10 minutes or until carrots are cooked. 
5 Stir in fresh cilantro.
6 Remove from heat and pair with rice. Garnish with additional cilantro. Enjoy!