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Butter Chickpea Curry

SUBMITTED BY: Sushi0306  PHOTO BY: stacey_j 

"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."
Butter Chickpea Curry Recipe
RECIPE RATING:
This recipe has been rated 311 times with an average star rating of 4.4
Read Reviews (245)
PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed on Apr. 18, 2007 by DetectiveL 
This is a great recipe; however, I made a few amendments. I used plain yogurt instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on Nov. 7, 2006 by CHRISTYDAWNE 
We absolutely loved this. This was my first time to make a curry dish, but I had some... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed on Oct. 14, 2006 by Mary M. 
I substituted crushed tomatoes for the tomato soup, and used coconut milk as the milk in this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed on Feb. 1, 2008 by KROLLINSON 
Using canned tomatoes, and tomate paste give this a bolder, more thangy flavour that I think... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on Nov. 12, 2005 by INDIGO184 
This is a really tasty recipe. Cauliflower is a good substitute for the potatoes, and really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on May 20, 2006 by jennie 
I love this recipe!!! I used cauliflower instead of potatos. I use sour cream instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on Oct. 16, 2007 by Jordan 
This recipe is awesome! Also, as a vegan, I appreciated that this recipe is was really easy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on Jun. 11, 2007 by Laura-Jane 
WOW!! My first attempt at Indian food. DELICIOUS! My changes, after reading the reviews: I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on May 31, 2008 by TORTUGAS2X 
WOW!! This is so yummy! I followed the recipe pretty much to a tee... only difference is I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on May 25, 2008 by tip 
This is nice. I doubled the cumin, added 2 teaspoons of green thai curry paste, used a can of... MORE

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Nutritional Information
Butter Chickpea Curry

Servings Per Recipe: 4

Amount Per Serving

Calories: 504

  • Total Fat: 20.9g
  • Cholesterol: 41mg
  • Sodium: 1288mg
  • Total Carbs: 72g
  •     Dietary Fiber: 10g
  • Protein: 11.1g

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