This is a Muslim style curry so any Indian curry masala will be fine with this recipe


  •       1    clove garlic; coarsely  -chopped
  •       2    coriander roots; coarse -chopped
  •       1/2 tsp whole black peppercorns
  •       2 tb oil
  •       250 ml (~8 oz) coconut milk
  •       1 Tbsp of  curry powder (your choice)
  •       120 gm (~4 oz) potato; peeled and cut into-1 in cubes
  •       250 gm (~8 oz) chickpeas (garbanzos) soaked- overnight (can use tinned)
  •       2    tomatoes sliced into wedges
  •      10    sweet basil leaves
  •       2 Tbsp light soy sauce
  •     1/2 tsp salt
  •       1 tsp sugar


  1. In a mortar, pound the garlic, coriander roots and peppercorns to form a paste.
  2. Heat the oil and briefly fry the paste, then add the coconut milk, stirring well.
  3. Stir in the remaining ingredients in order, bring to the boil and simmer until the potatoes and chickpeas are cooked al dente.
This recipe is similar to the classic Indian Chola (Chana Masala). You may like to check.