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Butter Chickpea Curry
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Creamy chickpea and potato curry served over fluffy rice - full of flavor and easy to make.
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
  • 0.5 cup cream or milk
  • 1 (12 ounce) can chickpeas, rinsed and drained
Instructions:
  • In a saucepan, cover the potatoes with water and bring to a boil over high heat. Simmer until the potatoes are tender, then drain and set aside.
  • Heat oil in a skillet over medium heat. Add onion and garlic, cooking until onions are soft. Mix in curry powder, garam masala, ginger, cumin, and salt. Cook for 1-2 minutes. Add soup, cream, chickpeas, and potatoes. Simmer for 5 minutes.

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