In a large saute pan, saute minced garlic and diced onions with oil or water.
Once onions and garlic have become fragrant, add potatoes, coconut milk and fire roasted tomatoes. Stir to combine.
Add curry powder, garam marsala, cayenne pepper and salt then bring to a boil. Once boiling, reduce to a simmer and stir frequently and allow to thicken for about 20 minutes (or until potatoes are fork tender).
Add in diced carrots and frozen peas. Continue to let simmer for about 10 minutes or until carrots are cooked.
Stir in fresh cilantro.
Remove from heat and pair with rice. Garnish with additional cilantro. Enjoy!