4 potatoes peeled and cubed
1 TBSP vegetable oil
1 medium onion, diced
2 cloves of garlic, minced
1 TBSP C&C Cambodian Curry
1 piece of ginger root, approximately 1 inch, peeled and minced
1 cup frozen peas or broccoli
1 (540 ml) can of chickpeas, drained and rinsed
2 medium tomatoes, diced
1 (398 ml) can coconut milk
Salt to taste
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.
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.
Add C&C Cambodian Curry and ginger; cook for 2 minutes more. Add the tomatoes, chick peas, peas, and potatoes. Pour in the coconut milk and bring to a simmer. Simmer 5 to 10 minutes. Add 1/2 cup water if you prefer a thinner curry. Season with salt to taste. Serve with Naan bread and rice.