Another tasty veggie side from one of our monthly Green Nosh gatherings. Our gatherings come with many gifts - good friends, old and new, and always new and tasty plant based dishes.  If you're a curry lover, this one's for you!

Potatoes are thought of as comfort food, and that they are. Most folks eat potatoes that are fried or loaded with butter, sour cream, and salt. In their pure state, potatoes are a good source of vitamin B6, potassium, copper, vitamin C, fiber and pantothenic acid, just to name a few of their benefits. They also contain carotenoids and a protein called patatin which exhibits activity against free radicals. So indulge and enjoy, but leave out the salt, sour cream, and butter.

small amount of water for sauteing
1 cup chopped onions
2 garlic cloves, chopped
1 (1 lb) can of tomatoes, chopped, undrained
2 medium potatoes, unpeeled, cut into 1/2 inch cubes
1 can garbanzo beans
1 tsp curry powder
1 tsp chili powder
1/2 tsp cumin
1/2 tsp turmeric
1 bay leaf
1 cup water
1 cup fresh or frozen peas (If using frozen peas, there is no need to thaw.)

Heat water in large non-stick skillet over medium heat. Add the onions and garlic. Saute for 10 minutes, stirring often, until onions begin to brown. (Splash a bit more water to avoid burning.)
Add the remaining ingredients, EXCEPT the peas. Mix well. Bring mixture to a boil, stirring frequently. Then cover, reduce heat to low, and simmer for 5 minutes. Stir in the peas, cover, and cook for 20 more minutes, or until the potatoes are tender.
Remove and discard the bay leaf before serving.
Makes 8 servings.