Made chickpea curry with potato last night. Recipe called for less potato, but my potatoes were starting to become sentient beings so I had to put them to use… And who doesn’t love potatoes?!

Definitely on the spicy side, so I’d start with less cayenne and add more to taste. Probably didn’t help that I used Malaysian curry powder, but it was still delicious and not painful. I’d consider using a bit of coconut cream next time to make up more sauce and mellow the spice for a nice creamy texture.

Highly recommend using a waxy potato so it holds together.

It makes a lot of leftovers. I think the recipe says 5 servings, but it’ll do far more than that.

https://www.recipetineats.com/easy-chickpea-potato-curry-chana-aloo-curry/