Butter Chickpea Curry

Butter Chickpea Curry
  • 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
  • 1/2 cup cream or milk
  • 1 (12 ounce) can chickpeas, rinsed and drained


  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.

03/04/2017
Butter Chickpea Curry, recipe PT15M PT1H 5 455 calories

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