Butter Chickpea Curry recipe

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Ingredients

4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
½ cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained

Nutrition Info

504 calories
carbohydrate: 72 g
cholesterol: 40.8 mg
fat: 20.9 g
fiber: 10 g
protein: 11.1 g
saturatedFat: 7.9 g
servingSize: -
sodium: 1287.9 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat, simmer until the potatoes are tender. Drain, and set aside.

  2. Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Recipe Yield

4 servings

Recipe Note

A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked! My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice.

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