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Butter Chickpea Curry

Rated as 4.43 out of 5 Stars
2

"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."
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Ingredients

50 m servings 504
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 504 calories; 20.9 72 11.1 41 1288 Full nutrition

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Reviews

Read all reviews 499
  1. 703 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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...

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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...

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...

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...

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...

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...

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 ...

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!

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 ...

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 ...