Chickpea Potato Curry
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)
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