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.

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


• 1/2 cup cream or milk


• 1 (12 ounce) can chickpeas, rinsed and drained

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.

Butter Chickpea Curry