Chickpea and potato curry from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 260) by Gina Homolka and Heather K. Jones

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Turmeric-roasted cauliflower

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for coconut oil.

  • anya_sf on April 30, 2019

    I used coconut oil, which I recommend if possible, as it adds coconut notes which you'd expect in a curry. I substituted chicken broth for the water, but still needed the full amount of salt. I didn't make it spicy (so my son would eat it), but added extra red pepper flakes to mine to boost the flavor, which helped. The curry was pretty good considering it's very low in fat and has no coconut milk or cream to round out the spices. Still, I'm not sure I'd make it again unless I were dieting. My family ate it, but didn't love it.

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