-
-
My review
Butter Chickpea Curry
0
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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 504Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 507717 Ratings
-
-
-
-
-
Most helpful positive review
4/18/2007
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 spi...
Most helpful critical review
1/3/2008
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 sp...
Most helpful
Most positive
Least positive
Newest
4/18/2007
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 spi...
10/14/2006
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...
10/24/2006
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...
2/1/2008
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 thic...
5/20/2006
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 th...
10/16/2007
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 ...
11/12/2005
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!
5/25/2008
This is nice. I doubled the cumin, added 2 teaspoons of green thai curry paste, used a can of chopped tomato instead of soup, used half sweet potato and half carrot... and substituted the milk ...
5/31/2008
WOW!! This is so yummy! I followed the recipe pretty much to a tee... only difference is I added more garlic plus one red pepper, plus some ground red pepper to kick up the spice. I bet it will ...