Abundant spices make this better than any restaurant curry I've tasted. :)

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Please note differences in ingredient amounts when following the magazine version of this recipe.

Nutrition Facts

407 calories; protein 10.1g 20% DV; carbohydrates 50.6g 16% DV; fat 20.1g 31% DV; cholesterolmg; sodium 1175.9mg 47% DV. Full Nutrition

Reviews (813)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/18/2008
I made this recipe EXACTLY as stated, and it came out so much better than I imagined it would! I thought it would be cheap and cheerful, and useful as a side to something, but it is absolutely delicious! The combination of spices is completely spot on, giving a very rich and authentic flavour, with a good amount of spicyness, but not enough to hurt! Of course it tastes better the next day, as any curry does. The only things I would change in this recipe when I next make it (As I definitely shall), is that I will increase the amount of potatoes by at least 50%, to six or seven potatoes, and use only an 8oz can of chickpeas. The curry as it is, is more like a chickpea curry with potatoes, but I'd like potatoes to be the main feature. I think this curry would be very good too with spinach in it, instead of the peas, although its great as it is! ps. Im neither vegan nor vegetarian. Read More
(307)

Most helpful critical review

Rating: 3 stars
08/22/2011
This recipe is not bad, but the amounts of spices is off. It's a bit overboard to have 4 t. of curry, 4 t. of garam masala, and 2 t. of cumin. These spices are strong enough that I would cut these quantaties down to 1 t. cumin, 1-2 t. curry, and 1 t. garam masala. The flavor will be there but prevent it from tasting too heavy which is what happens when you go overboard on those spices. It will actually taste more flavorful with less (quantanty-wise) spices. Also, you won't need as much salt (2t. is not healthy!) if you don't make the dish taste so heavy by going overboard with the spices. More is not better in this case! I speak from the experience of being both a lover of curries and an experienced cook in making curries. Read More
(46)
1123 Ratings
  • 5 star values: 731
  • 4 star values: 290
  • 3 star values: 69
  • 2 star values: 21
  • 1 star values: 12
Rating: 4 stars
05/18/2008
I made this recipe EXACTLY as stated, and it came out so much better than I imagined it would! I thought it would be cheap and cheerful, and useful as a side to something, but it is absolutely delicious! The combination of spices is completely spot on, giving a very rich and authentic flavour, with a good amount of spicyness, but not enough to hurt! Of course it tastes better the next day, as any curry does. The only things I would change in this recipe when I next make it (As I definitely shall), is that I will increase the amount of potatoes by at least 50%, to six or seven potatoes, and use only an 8oz can of chickpeas. The curry as it is, is more like a chickpea curry with potatoes, but I'd like potatoes to be the main feature. I think this curry would be very good too with spinach in it, instead of the peas, although its great as it is! ps. Im neither vegan nor vegetarian. Read More
(307)
Rating: 4 stars
01/06/2010
I am almost embarrassed to tell everyone what I did to this recipe because of the lack of all of the ingredients... but I had to share because it turned out so well!! It all started with the potatoes I needed to use up... when I came across this yummy sounding recipe. I had no onions in the house, but I did have dried chopped onion, so I rehydrated them... I had no fresh garlic in the house, so I used the minced stuff in the jar (never as good as fresh, imho)... I had no fresh ginger, so I used ginger paste... I had no canned diced toms, but I did have tom paste... I had no coconut milk, but did have coconut milk powder to reconstitute... I was infinitely surprised to have a can of peas, since I really don't care for canned peas at all (where did THOSE come from??). In spite of all of my creative yet irreverent adjustments, this is one of the best curries I have ever tasted! Read More
(241)
Rating: 4 stars
05/20/2008
This was very flavorful and had a great texture. I omitted the chickpeas and added cauliflower which I steamed over the boiling potatoes. I agree with other reviewers that this could have used more potatoes; it's pretty saucy. I wasn't in the mood for super spicy so I used 1 tsp cayenne. I also reduced the curry to 1 tbsp which was just right for us. Excellent over brown rice! Read More
(107)
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Rating: 5 stars
12/08/2008
This is a great base for curry. I usually add a ton more veggies(frozen peas beans edaname cauliflower sugar snap peas etc...) and I usually reduce the amount of garam masala spice to 2 tsp. but that's just my taste preference. But an overall great recipe- I make it a lot! Read More
(62)
Rating: 3 stars
08/22/2011
This recipe is not bad, but the amounts of spices is off. It's a bit overboard to have 4 t. of curry, 4 t. of garam masala, and 2 t. of cumin. These spices are strong enough that I would cut these quantaties down to 1 t. cumin, 1-2 t. curry, and 1 t. garam masala. The flavor will be there but prevent it from tasting too heavy which is what happens when you go overboard on those spices. It will actually taste more flavorful with less (quantanty-wise) spices. Also, you won't need as much salt (2t. is not healthy!) if you don't make the dish taste so heavy by going overboard with the spices. More is not better in this case! I speak from the experience of being both a lover of curries and an experienced cook in making curries. Read More
(46)
Rating: 5 stars
04/14/2011
Holy yum! I'm not sure about other people calling this bland. I would say to check your spices. If they sit too long (in your cupboard or on the shelf) they wont be flavorful. Especially the cayanne. If its fresh 1 1/2 teaspoons is really hot! Fair warning. Also I'm not big on potatoes now those are bland so I used sweet potatoes and they are delicious. I also mixed up the veggies according to what I had on hand and added tofu. Wonderful! Read More
(41)
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Rating: 4 stars
05/18/2008
Great Recipe! I wrote a lengthy review detailing the outcome but this lack-luster website just erased it. The recipe is really good. Use large potatos. Read More
(40)
Rating: 5 stars
03/23/2009
I love this curry! I've made it twice now. It's good right away but the next day the flavors are excellent. I altered it by using light coconut milk and going a little light on the cayenne and salt. I think as a result of using the light coconut milk it needed a couple of teaspoons of sugar. The second time I made it I added a diced green pepper and threw in a diced carrot with the potatoes for the last half of cooking. Easy delicious and full of veggies -- for a lot less than at a restaurant. Read More
(37)
Rating: 3 stars
01/24/2011
Definitely abundant spices! The ginger and coconut tastes were basically lost in the dish though. I omitted the tomatoes because I'm not a huge fan. Didn't care for the balance of potato vs garbanzos. I would use more potato and less garbanzos and I think yellow sweet potato would have a great flavor with the spices instead of regular taters. Read More
(31)