Potato and chickpea curry is spicy and full of lots of flavors from a variety of spices. It is also vegan, giving those avoiding animal products a great, quick meal to enjoy.
In a Dutch oven or stock pot, heat the olive oil over medium heat.
Add the onion to the hot oil and saute until the onions are soft. Add the garlic and ginger, and saute for about 30 seconds. Add in the curry powder, garam masala, cumin, turmeric, cayenne pepper and salt, and continue to stir for about a minute.
Once the mixture smells really nice, stir in the potatoes and chickpeas to coat them with the spices.
Add in the diced tomatoes and coconut milk, and stir well to combine.
Bring the mixture to a very low boil and then reduce the heat to a simmer, stirring regularly to keep the mixture from sticking to the bottom of the pot, for about 15 minutes.
Once the potatoes are fork tender, stir in the sugar, lemon juice and peas. Let the mixture heat over low until the peas are hot.
Serve the curry over top of white rice and with a side of naan bread.