Garbanzo and Potato Curry


  • 4 potatoes, peeled and cubed
  • 2 tbsp vegetable oil (I prefer coconut)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 4 tsp curry powder
  • 2 tsp garam masala, or similar
  • 1, 1 inch, piece of fresh ginger, peeled and minced
  • 2 tsp salt
  • 14.5 oz can of diced tomatoes
  • 15 oz of canned garbanzo beans (chickpeas), rinsed and drained
  • 1 cup of frozen peas
  • 14 oz of canned coconut milk

(Most ingredients can be found at local Asian markets or ordered online, but most spices can be substituted for commonly found alternatives)


  1. Prepare ingredients as instructed above
  2. Place the potatoes into a large pot or frying pan and cover with salted water
  3. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes
  4. Drain and allow to steam dry for a couple of minutes
  5. Heat the vegetable oil in a large skillet over medium heat
  6. Stir in the onion and garlic, cook and stir until the onion has softened and turned translucent (about 5 minutes)
  7. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt
  8. Cook for 2 minutes and then add the remaining ingredients
  9. Bring the mixture to a simmer for 5 to 10 minutes and then serve

(Original recipe from allrecipes found on citations page)