Potato Curry

Bahan-bahan (8 porsi)

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion
• 3 cloves minced garlic (about 1 tablespoon)
• 1 tablespoon minced fresh ginger
• 1 tablespoon curry powder
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon kosher salt (plus additional to taste)
• ¼ teaspoon cayenne pepper (plus additional to taste)
• 2 pounds Yukon gold potatoes (peeled and ¾-inch diced (about 4 potatoes))
• 1 14 -ounce can reduced sodium chickpeas (rinsed and drained)
• 1 14 -ounce can diced tomatoes in their juices
• 1 14 -ounce can light coconut milk*
• 1 teaspoon granulated sugar (optional; I find it better balances the flavor, though you can wait to add it if you prefer)
• 1 tablespoon freshly squeezed lemon juice
• 1 cup frozen peas (no need to thaw)
• Chopped fresh cilantro (for serving)
• Prepared brown rice (cauliflower rice, or naan, for serving)