Reviewed: Jan. 22, 2009

Great recipe. In addition to the potatoes and chickpeas I added a frozen veggie medley (carrots, peas, corn and green beans). Other than that I did not change a thing. I served the curry over brown rice with garlic nan. The dinner was great, but I think the leftovers were even better. Thanks for the great recipe!

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JENSAS

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Cleveland Heights, Ohio, USA

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Reviewed: Jan. 21, 2009

Surprisingly delicious. I thought it would be more difficult to make a good indian dish. I substituted plain almond milk for the cream.

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WantRice

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Reviewed: Jan. 20, 2009

Absolutely a five-star recipe with the suggestion of diced tomatoes and a couple tablespoons of tomato paste in place of the tomato soup. However, I would not replace the potatoes with cauliflower (as some users have suggested) without trying the recipe with potatoes first. I think chickpeas are meant to pair with potatoes in a curry. To add to the "butter" flavor, I replaced the oil with butter and used a sweet onion. I could eat this every week for the rest of my life.

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LisaJoy

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

Delicious. We didn't change a thing about this recipe and it came out perfect. We'll be making this again soon!

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stannius

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 20, 2009

I don't generally like Indian food but this was wonderful. I followed the recipe.

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Jackie

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Reviewed: Jan. 20, 2009

I ALWAYS make the recipe as written the first time. Although some of the suggestions sound very good, esp coconut milk, this is a great recipe as is. My kids and I loved it! I would add more spice next time and maybe some green peas or chicken but as it is this is a definite keeper.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jan. 19, 2009

A delicious delicious recipe and SUPER easy and quick. We followed it as directed, using half and half for the "cream or milk". The house smelled just like an Indian restaraunt! Tasted great over rice. We'll definitely make this recipe again.

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ThrenJen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 19, 2009

We loved this! I followed the recipe as is and I did not find it too bland at all, like some of the other reviewers mentioned. I made it the night before so I think the flavors had a chance to blend. Delicious served over jasmine rice and topped with a dollop of yogurt. I will make this again.

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mama_crow

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Reviewed: Jan. 18, 2009

I added 2 chicken breasts and this was pretty good. I'd like it to be a bit spicier so I will add more spices next time I make it.

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Allie

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Reviewed: Jan. 18, 2009

Made it for the first time. Outstanding and so simple. Will substitute some of the potato with cauliflower next time..and cut the potatoes smaller.I like the idea of using some coconut milk. Perfect dish for substitutions and/or add-ins.

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Jan

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Reviewed: Jan. 18, 2009

Quite simple and tasty. The only changes were to eliminate salt (I rarely put salt in any recipe) and use 1/4 cup plain fat free yogurt and 1/4 cup fat free half & half in place of the milk/cream. I like having a heavier consistency to my curries and want to eliminate excess calories so I've found this is a good mix to replace heavy cream without making it too thick. Only change I would make next time is to double the sauce. The potatoes soak up a lot of the sauce and I'd like to have more so I can put it over my rice. I might also add some frozen peas just to get a veggie in there.

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SHANTSTER

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

Nice vegetarian dish...I may add a little more spice next time. Several other reviewers suggested using cocount milk but I didn't have any on hand so I decided to make my own by adding 1/2 tsp. coconut extract to the 1/2 c. milk and it worked great! Served this dish over rice with Naan and Cucumber Raita on the side. The coolness of the cucumbers balanced out the spiciness of the curry quite nicely. :)

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Holly

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

I cant put my finger on it but there was to much of something, as far as seasoning goes. I thought the chickpea and potato goes very well together. I followed the recipe exactly but next time i think i will add more veggies like others have done & substitue coconut milk for the reg milk. I will make this again but make minor changes next time.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 17, 2009

Really Good!

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SarahSmile

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 17, 2009

Delicious! I added peas for a nice touch of color and some diced chicken to make it more of a hearty meal and it was a hit!

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Heather

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Reviewed: Jan. 16, 2009

We loved this recipe. I added chicken, cauliflower, carrots and peas as well as the chick peas. I used a can of tomato sauce as I didn't have the soup. Will definitely make again!

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NB Roy

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Reviewed: Jan. 15, 2009

I would classify my first attempt as a success! I took most of the suggestions here...substituted sweet potato and cauliflower...used crushed tomatoes instead of tomato soup...used coconut milk instead of cream/reg milk...used a wee bit more spice than called for, esp. cumin...added some sriracha, also some peas/carrots...served over some jasmine rice...delicious and nutritious! and let me say this...if I can do it...anyone can ;-)

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tlove

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 15, 2009

You know, I really have yet to find a curry recipe that brought decent results - but this one really did. I used diced tomatoes with jalapenos since we like our food spicy (and since it was what I had) but I did add a tablespoon or so of sugar to counteract the acidity, since Indian "Butter" anything is normally a bit sweetish. I added a handful of french-cut green beans. All in all, very tasty! (Also, I used the "Easy Garam Masala" recipe from this site, and that worked much, much better than I expected!)

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ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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Reviewed: Jan. 15, 2009

I found this recipe and I made it last night! Absolutely wonderful!! I took the advice of some of the reviews written; I used coconut milk and tomato paste. I added a little more spice...just because I like spicy foods. I substituted the chickpeas for chicken;I already had cooked chicken breast and I threw that in at the end so the chicken wouldn't be over cooked. I made it so it wasn't that much stew because I didn't eat with the rice; eaten along is great. I brought some in for lunch today and can't wait to eat it.

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MEGSN414

Cooking Level: Expert

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Reviewed: Jan. 14, 2009

Good basic curry. I doubled all the spices and used ketchup (used a long squeeze out of the bottle) instead of soup since I didn't have any. Added a dollop of sour cream and 1 can of coconut milk and just a tiny bit of regular milk. Didn't pre-boil the potatoes and just let them get soft by simmering the whole pot for like 30 minutes so the sauce would be nice and thick. I simmered the onions, garlic and spices in olive oil before adding the wet ingredients. I also added a teaspoon of celery seed, season salt, and onion powder. I can't wait for it to sit in the fridge overnight. I find curries ALWAYS taste better the next day.

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Juavichar

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Butter Chickpea Curry

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