Cut onion in small chunks and simmer in olive oil until tender. Add curry powder and toast until it turns SLIGHTLY darker (DO NOT burn).
Cut potatoes into small cubes (you can leave skin on if desired), and add to onion/curry mixture. Fully coat potatoes.
In a separate pan, boil enough water to just cover potatoes. Take a small amount of the water and add saffron strings to it until the water changes color. Add to potato pot.
Cover potatoes with boiling water and add can of chick peas, raisins, salt and pepper and soy milk. Let simmer on low to medium heat until potatoes are tender and you have a thick curry gravy.
Can be served on Cous Cous or rice. Even better the following day.