Recipe: Potato-Chickpea Curry

Updated: Nov 14, 2011, 09:39 AM IST

A classic Indian dish, that will please any curry lover.


1 small onion
2 cloves of garlic
olive oil
1 Tbsp. curry powder
1 can coconut milk
3 potatoes, chopped (Yukon gold are good, but use whatever you like)
1 can chickpeas (unsalted, if available)


Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.

Add the curry powder and fry for a couple minutes more.

Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.

Drain the chickpeas and add them (note: if doubling the recipe, still only use one can) and simmer for about 20 minutes more, or until the potatoes are cooked.

Serve with basmati rice or whatever you prefer.