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South Indian Chickpea Curry
with potatoes / cauliflower / peas / naan

Active: 30 min Total: 40 min
This Indian curry gets its rich flavor from an easy mix of spices without the spicy heat that exists in some other curries. It is loaded with chickpeas and tons of vegetables for a healthy, satisfying dish that is great with naan and a dollop of tangy yogurt.


South Indian Chickpea Curry:
  • Cauliflower - 2 cups , florets
  • Ginger - 1 Tbsp , grated
  • Garlic - 2 cloves , chopped
  • Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
  • Butter - 2 Tbsp
  • Tomato paste - 2 Tbsp
  • Stock, any type - 3 cups
  • Coconut milk, light (14 oz / 397 g can) - 1/2 can
  • Peas, sweet (frozen or fresh) - 1 cup
  • Boiled baby potatoes (listed separately) - 3/4 lb , halved
  • Naan (sub any flat bread) - 4
  • Limes - 1/2 , juice of
  • Yogurt, Greek or plain (sub sour cream) - 1/2 cup
South Indian Spice Mix:
  • Garam masala - 2 tsp
  • Curry powder, yellow (such as Madras) - 2 tsp
  • Cumin, ground - 1/2 tsp
  • Cinnamon, ground - 1/8 tsp
Boiled Baby Potatoes (enough for 2 nights):
  • Potatoes, baby, preferably yellow-skinned - 1 1/2 lbs


  1. Spice mix - Combine garam masala, curry powder, cumin and cinnamon. (Can be done up to 5 days ahead)
  2. Cauliflower / Ginger / Garlic - Prep as directed. Combine ginger and garlic in one container. (Can be done up to 3 days ahead)
  3. Boil potatoes - If making Wednesday’s salad, boil potatoes for both nights together. Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are fork-tender, 15 to 20 minutes (depending on the size of potatoes). Drain and rinse under cool water. If making Wednesday's meal, set half the boiled potatoes aside. When cool enough to handle, slice potatoes (just the portion for Tuesday's meal) in half. (Can be done up to 3 days ahead)
  4. Beans - Drain and rinse.

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  1. Heat a Dutch oven over medium-high heat. Add butter to hot pan. When melted, add ginger, garlic and spice mix and saute until fragrant, ~2 minutes. Add tomato paste and stir to combine with seasonings. Add stock, coconut milk and cauliflower. Bring to a boil. Reduce heat and simmer until cauliflower is tender, 8 to 10 minutes. Add beans, frozen peas and potatoes to the pan and continue cooking until everything is heated through. Season with salt and pepper.
  2. Heat naan according to package directions.
  3. Squeeze lime juice over curry and season to taste with more salt, pepper and spices (remember different spices and stock have varying tastes, so you may need to adjust). Transfer to serving bowls. Serve with yogurt on top and naan on the side. Enjoy!



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