a fave from my early years. I adore this dish! It’s delicious, simple, and always perfect.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 4 potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 teaspoons curry powder
- 4 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 (1 inch) piece fresh ginger root, peeled and minced
- 1 ½ teaspoons cayenne pepper
- 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 (15 ounce) can peas, drained
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can coconut milk
Instructions
- Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion has softened and turned translucent, about 5 minutes. Season with curry powder, garam masala, cumin, salt, ginger, and cayenne pepper; cook and stir for 2 minutes more.
- Add cooked potatoes, garbanzo beans, peas, and tomatoes. Pour in coconut milk; bring to a simmer and continue cooking for 5 to 10 minutes.
- Please note differences in ingredient amounts when following the magazine version of this recipe.
Reviews
WARE YE ALL WHO EMBARK UPON THIS CULINARY JOURNEY. Spurn not those travelers before ye and their cautions of the excessive spice levels found herein. REDUCE THY SPICE MEASUREMENTS ACCORDINGLY LEST THY TASTE BUDS PUNISH THEE FOR THY RECKLESSNESS.
Way too spicy for me! I’ve made it twice now. I told myself I would cut down on the spices the next time I made it, but ended up following other reviewers’ recommendations and added more veggies and kept the spices the same. I added a small cauliflower, 2 large sweet potatoes, 2 large carrots and a bag of sweet peas (instead of the canned peas- yuck!) and 2 cans of coconut milk. Still way too spicy. I’m a bit of a spice wimp, but my husband loves spicy, and it was still spicy for him. Will be adding sour cream/plain yogurt and lots of rice to finish the leftovers.
Scaled to 6 servings makes a lot more than 6 servings. Even so, I do appreciate how well it scaled and still remained tasty.
This was my first attempt at Indian food and I’m so glad I tried THIS recipe. I made it exactly as written and LOVE it. Yes, it’s spicy, yes its just what I expected. Thank you for this recipe.
I make this often. I always double the potatoes and use petite diced tomatoes when I make it. It has a nice kick to it without punching you in the face.
Made this with coconut oil, added spinach, cauliflower, snap peas, carrots and subbed sweat potatoes, awesome! served it with some cilantro rice.
I’ve made this curry dozens of time, it’s amazing! I double the diced tomatoes and double the coconut milk and its a saucy, incredible yummy, not quite as spicy dish!!
Very good starting point! I made it as written except I went a little easy on the cayenne and I added ~1.25 lbs diced chicken breast. I salted and peppered the chicken rather than adding salt later and I think it’s plenty salty. I wouldn’t add salt if you are salting the potatoes. I used 4 yukon gold potatoes, which wound up at just over 1 lb; I think this is about right. If I were to make this again, I’d cap the curry powder and garam masala at 2-3 tsp; it’s good as is, but if your spices are fresh, it overwhelms the other flavors.
Very pleased with this recipe, the flavors all blend together well with enough heat to make it tasty. Creamy and smooth.
This was tasty. I did cut back on the spice load by half and it was delicious. I think the called for amounts might be a bit much. I subbed cauliflower for the peas.
This is a very good curry BUT if you’re not from India or can’t handle much spice heat, decrease the cayenne by at least half. If your curry or masala has cayenne in it, consider leaving out the cayenne. Anyway, if the flavor seems lacking in depth, add about a teaspoon of sugar.
This is very good. First time, I used black beans and coconut cream and we liked that best so will go back to using those next time.
We usually love curries but this was not the taste we were looking for.
Great! Quick! Pretty easy too!
Pay special attention to the first instruction when it says to boil the potatoes until just tender. Remember that the recipe will simmer for around 10 minutes….if your potatoes are too soft going in, they will disintegrate and be mushy by the end of the recipe. Other than that, a very good recipe that I thoroughly enjoyed.
I added bok choy to have a few more vegetables but for everything else I made this as is, and it’s SOOO GOOOOOD!! Next time I’ll put 1 tsp of dried peppers instead of 1 1/2, but I wouldn’t change anything else.
Was fantastic. Will add veggies to switch it up. Making again soon!
I have made this curry a number of times. I “triple” the spices….we like it SPICY…lol I added a few extra potatoes, onion, chick peas, tomatoes & frozen peas. It always tastes great. I will add cilantro as a garnish when served over rice and also have naan bread (if I have any or it will be Italian herb Bread)
I added a pound of shredded chicken breast to satisfy the carnivores in my family.
Definitely needs to be served over rice. It is SPICEY! My husband loves spice, me not so much. I would agree with the previous reviews, double the potatoes and decrease the pepper and maybe the cumin. It is saucy, I am not sure if the coconut milk is really necessary. Will try it again without it.
This was s a hubby favorite now. I have done it with cayenne and without and both great. I also make it in the crockpot (low for about 8-10 hours) and it is great to come home to or for lunch the next day.