
0 servings
What you need

tsp granulated garlic

yellow onion

can fire roasted tomatoes

can coconut milk

oz new potato

tbsp curry powder

tsp garam masala

tsp cayenne

salt & pepper

cup black eyed peas

carrot

tbsp cilantro
Instructions
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!View original recipe
