Recipe: Spicy Potato Curry


• 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

• 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


1. 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.

2. 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.

Yields 6 servings, 407 cals.

Prep: 30 mins. Cook: 30 mins. Ready in: 1 hr.

Support Christian Journalism

Free Speech is Free, but the cost to publish Free Speech is not. The assault on honest, Christian Journalism and Media has taken a devastating toll during this past year. Many Christian media outlets have not survived.

It is through your Generosity and Support that we are able to promote Free Speech and Safeguard our Freedoms and Liberties throughout our Communities and the Nation.

A donation of any size makes a Big Difference. Please consider donating or subscribing today. Thank you for your Support!

Joseph Menslage

Joseph Menslage is the Publisher of Katy Christian Magazine and Fort Bend Christian Magazine. Contact him at