Butter Chickpea Curry

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.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 504 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.