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Chick Pea and Potato Curry

What you need: 

8 medium or large potatoes
1 can chick peas
1/4 cup golden raisins - optional
1 1/2 teaspoon curry powder
pinch of saffron strings
1/2 cup soy milk
small onion
olive oil
salt and pepper to taste
water to cover

What you do: 

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.

Preparation Time: 
1 hour
Cooking Time: 


Saffron is the most expensive spice in the world.  However, if there is not a "knock off" saffron in your ethnic food aisle at the grocery store (Alton Brown explained this once and what the difference were, but I can't remember for the life of me what all he said.) 
They come in threads - they are parts of a hibiscus flower.  HTH!  Saffron is a great spice when you can find it!


this was one of the first veggie recipes i made (yeah im new xD)
and it was seriously amazing! like, seriously! lol :D
I didnt add soymilk, but crushed tomatos.  I also added some maybe 3
and i had no idea what the saffron seasonings were..where can i find them?

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