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Butter Chickpea Curry Recipe

Recipe by: Sushi0306

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook40 m
  • Ready In50 m
  • 1Place 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.
  • 2Warm 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.
Ingredients
  • 4 servings
  • 504 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    504
    25%
  • Fat:
    20.9
    32%
  • Carbs:
    72
    23%
  • Protein:
    11.1
    22%
  • Cholesterol:
    41
    14%

Based on a 2,000 calorie diet

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