Spicy Vegan Potato Curry

4 potatoes, peeled and cubed
2 tbsp. vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 tsp. ground cumin
1 ½ tsp. cayenne pepper
4 tsp. curry powder
4 tsp. garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 tsp. 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

Preparation:

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. 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. Serves: 6.