"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." — Sushi0306
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yellow onion, diced
1 (10.75 ounce) can
condensed tomato soup
cream or milk
1 (12 ounce) can
chickpeas, rinsed and drained
This is a great recipe; however, I made a few amendments. I used plain yogurt instead of milk/cream as a low-fat alternative, which provided a nice, thicker consistency. Since I prefer extra spicy foods, I also added in an additional teaspoon (or two) of the cumin. Using cauliflower instead of potatoes in the recipe provides a light texture, which complements starchy side dishes such as rice. Overall, I highly recommend this dish.
Why is it called butter curry when there is no butter? That said, this is a very easy and versatile recipe. I steamed a small head of cauliflower instead of the potatoes. I then doubled the spices. I used twice as much spicy V-8 instead of tomato soup and 1 cup plain yogurt instead of milk/cream. I then added a can each of peas and diced tomatoes along with the chickpeas. I added salt at the end to my liking since there would already be plenty of salt in the other ingredients. Satisfied my curry craving!
I substituted crushed tomatoes for the tomato soup, and used coconut milk as the milk in this recipe. It yields a nice, mild curry, which was a good introduction to Indian food for my boyfriend, but I found it somewhat too mild for my taste, and added some sriracha chile sauce. I'll definitely make this recipe again, but will continue to experiment with different additions, like cayenne pepper and/or raisins.
We absolutely loved this. This was my first time to make a curry dish, but I had some garbanzo beans I needed to use and thought I'd give this a try. Boy am I glad I did! I made it just as it said (except I used a packet of soup and half the water it called for) and it was so extremely flavorful. I served it with naan and guferati (Indian green beans) from this site and my hubby just raved and raved! Thanks for a great recipe! Added note: Be sure to not skimp on the time of cooking the spices. This seems to be a vital step in releasing the full flavor of the spices. The second time I made it, it wasn't nearly as flavorful and the only difference was that I was in a hurry and just stirred them around a bit this time. It was still good, but not wow good like the first time.
Using canned tomatoes, and tomate paste give this a bolder, more thangy flavour that I think chickpeas need, as they can tend to be more creamy/nuttier and lend themselves well to the tangy thick richness of a tomatoe paste vs. soup. Also, make sure you watch your ingredients that have too many additives (like the soup) as these additives really take away from the clean, refreshing simplicity this dish embodies. It's also full of digestible protein and most little kids love it!
I love this recipe!!! I used cauliflower instead of potatos. I use sour cream instead of cream. I also use half tomato soup and half crushed tomatos to add more flavor. If you don't saute the herbs first this recipe will be bland. Cooking them by themselves brings out their flavor.
This recipe is awesome!
Also, as a vegan, I appreciated that this recipe is was really easy for me to convert into a vegan recipe. Instead of using regular milk, I used rice milk. Rice milk works very well if you are trying to modify this recipe to be vegan-friendly. Unlike soymilk, rice milk doesn't leave a distinct flavor that might clash with some of the other flavors in the curry.
I will definitely make this curry again!
This is a really tasty recipe. Cauliflower is a good substitute for the potatoes, and really cuts the cooking time. Added zucchini for some green. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Chickpea Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 188
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