Step 1

If serving with rice, cook rice according to the package instructions.

Step 2

Add oil and onion to a large pot on medium-low heat. Sauté for 3 minutes or until onions become translucent. Add minced garlic and potatoes. Cook, stirring occasionally, for 3-5 minutes. Add carrots, peas, curry powder, ginger, cumin, and salt. Stir to combine.

Step 3

Add coconut milk, diced tomatoes, vegetable broth, and coconut sugar to the pot. Mix together, then bring the ingredients to a rapid boil. After, partially cover the pot and simmer for 20 minutes or until potatoes are tender. Stir occasionally. Serve curry over white or brown rice.