Butter Chickpea Curry

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.

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!

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 for 1/2 can low fat coconut milk. I'll definitely be using this one again - really tasty :)

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 be even better tomorrow. I can see this being very adaptable... switching out potatoes for veggies, etc. Also, I used lite coconut milk and it was still creamy and delish. Definitely a keeper, thnx!!

WOW!! My first attempt at Indian food. DELICIOUS! My changes, after reading the reviews: I only used 2 potatoes and added the equivalent in cauliflower to make up for the missing 2 potatoes (I steamed the cauliflower first). I did use the tomato soup base (couldn't recognize the taste at all). This had a phenomenal taste--flavourful but not very spicy. THANK YOU!

This is a nice, mild curry, which was perfect for the kiddies. I prefer a bolder, spicier curry, but this recipes can be easily modified to ones own tastes. Next time, I will use diced tomatoes, tomato paste instead of the soup (I think the soup made it a bit sweeter than I prefer). I also used coconut milk, which added to the yummy-ness! One question though...if it's called "Butter Chickepea Curry"...where is the BUTTER?? Thanks for sharing.

This is 5 stars with some modifications: cauliflower is WAY better. A little more curry powder and some more heat is good. I use diced tomatoes instead of soup. Cream or coconut milk is a must. Also, there are tons of different kinds of garam masalas out there so you should add that based on how it tastes.

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!

This recipe was simply amazing. I used black quinoa instead of rice, and it turned out amazing. I also used fresh instead of dry ginger, and added 2 tsp of chili flakes and Thai red curry paste. To add a little variety, I used 2 potatoes, a sweet potato and two carrots instead of the four potatoes. Amazing recipe!

well, pretty good. i was a little bit skeptical about the powdered ginger (why use powder when you could use fresh?) but it gave it a nice bite. of note: 1. instead of potatoes i used cauliflower because i think potato with rice is too much. i cut it into florettes and roasted it in the oven with some olive oil, s&p, then added it at the end 2. i double the spices, if i hadn't, i think it would have been pretty bland 3. on the first day it still tasted pretty tomato-soupey to my palate, this flavour was gone on the second day 4. i made sure to caramelize the onions, one of my indian cookbooks says that's usually what to do with indian cooking 5. instead of just cream i used some cream and some coconut milk 6. top with fresh cilantro and serve on basmati rice

I brought this to a family potluck w/Afghani bread and was a bit nervous because my family isn't into spicy or 'exotic' foods. They loved it and I received numerous compliments! I did make a few adjustments to the recipe. First I did half potatoes and half cauliflower, which definitely gave it a lot more texture and flavor. I would maybe add carrots next time.... I didn't have garam masala so I substituted a mixture of tumeric, cinnamon, and ground cloves. The flavor came out great, but very mild so I would use some cayenne or add peppers next time. I also substituted the milk/cream with light coconut milk and replaced the recommended amount of powder ginger with fresh ginger. I used a 26 oz. can of tomato soup (for a double recipe) which was a little more than called for in the recipe but found the sauce to be the perfect consistency for picking up with the Afghani bread.

Just finished preparing this for supper and the house smells marvellous! It tastes just wonderful as well and I followed the recipe exactly as stated. This is a definite repeat!!! Thanks for this wonderful Indian recipe! :)

This recipe was a big hit (I wish I had doubled it)! It could not be quicker or easier. I used coconut oil but any oil will do. I used evaporated milk because it was all I had and it went well. It tastes creamier than regular milk and it has less fat than cream. Everything else was exactly what the recipe called for. The flavour reminded me very much of "Butter Chicken" that you get at an Indian restaurant. I'm lazy and like to do things in one pot so I thinly sliced the potatoes and threw them in with the oil, onion, garlic and spices. I also threw in the chickpeas at this point. I like their flavour fried, plus they pop and jump in the pan and that's fun. I sautéed all of that together until the potatoes were almost cooked. This step really helped bring out the flavour of the spices nicely too. The last thing I added was the tomato soup and the milk. My Fiancé hates canned tomato soup, well any tomato soup really. He couldn't even tell there was tomato soup in this recipe and went back for seconds and thirds. Thank you so much for a great recipe.

Perfect for our Meatless Mondays. I substituted a can of coconut milk for the milk, substituted drained diced tomatoes for the tomato soup and upped the curry powder to 1Tbl. I also added 1 Tbl. honey and garnished with cilantro. Seved with rice it makes a very substantial meal.

Very happy with this recipe. As others have suggested, i substituted the tomato soup with crushed tomatoes and about 1 tsp of tomato paste, half of the potatoes with coliflower, cream with yoghurt, and vegetable oil with clarified butter.

YUM! I used coconut milk and I accidentally added the whole can of it to the pot but adding some canned diced tomatoes remedied that. I added more garlic, curry powder, and added some black pepper and chili sauce to make it spicier. This was delicious over rice.

I love this curry for it's ease of preparation and for it's creamy, mild, and slightly sweet flavor. I've made it with cooked, cubed chicken instead of chickpeas, and it was wonderful that way, too. The recipe is very kid friendly, also. My DH loves it with naan.

I love chana masala and the addition of potatoes is superb. It adds more substance to the dish. Because I didn't have (and do not like) condensed tomato soup, I added about 2/3 of a 15oz can of crushed tomatoes instead. I had left over coconut milk from another dish I had made so I used that instead of the milk. Loved it. Served with white rice, naan and butter chicken.

I started using sweet potatoes instead of regular potatoes. The contrast was amazingly tasty. Will never use regular potatoes for this dish again!

I followed others' recommendations and added a lot more spice to this. Also, potatoes and chickpeas made it VERY starchy, so next time I will probably pick only on of the two and add zucchini and other veggies instead

Absolutely delicious. It tastes just like my favorite Indian Restauant's. I used cauliflower in place of the potatoes. I also added just a little extra spice and it was perfect!! Thanks for the great recipe.

A Little Spicy But Really Good! Make sure you cook the onions really thoroughly before adding the rest of the ingredients. Simple to make and delicious but on the spicy side.

The spice blend in this seemed a little off to me, not sure how to fix it, but it was eatible. Not WOW though.

This dish was excellent. My husband and I loved it, but I must say my preschoolers were unimpressed. It is a great vegetarian main dish and tastes a lot like a dish at our favorite Indian restaurant.

This was delicious! I did add cauliflower and sweet potatoes as well as a handful of chopped spinach which made it look and taste wonderful. I also used a can of fire-roasted tomatoes and about half a can of low-fat coconut milk instead of the soup. Will make this again. My guests (family) asked if they could take the leftovers home.

The flavor in this dish is simply amazing and the chickpeas offerred a nice bit of crunch. It makes for a wonderful side dish, or for a full meal. My one recomendation for this recipe, would be to not serve this over rice. The potatoes are starchy enough, and on top of rice is kind of overkill.

I followed the instructions exactly, and i didn't think that it made a very flavourful dish. i really had to add to it. I added some crushed tomatoes, extra curry powder, extra salt and pepper, and some extra water. After all that it was okay.

I have just started experimenting with different curry recipes, this was nice and easy, not overpowering, my 11 year old loved it. I used my Costco can of tomato soup which is a 15 oz can and added a large chicken breast that was already diced and cooked, came out great.

Oh, wow, this was really good! I have a hard time liking some of the things I make, nothing seems quite right or tastes quite good enough, but this was delicious! Okay, my tongue is on fire, but that's because I took some suggestions and added part of a can of stewed tomatoes (that I diced). They were "Mexican flavor" which is what I had that I thought would go w/it, since it included cumin. It also included jalapenos! Still, muy yummy! I used evaporated milk since I had a partial can in the fridge.. More garlic than called for (personal preference) and little more curry and garam masala. This was so good, thank you thank you!! I think I'm the only one in my family that will eat it (no one else cares for chickpeas) but if I can stop eating now, I will have some more for lunch tomorrow!

My husband rated this one a "5!" I admit I was wary at first of an authentic tasting Indian recipe using a can of tomato soup, but this really was very good. When sauteeing the onion I added a sliced green pepper to it for some color and crunch. I served this over white rice with homemade naan on the side. I'll make this one again!

this was a little bland for my liking - but a great starter recipe! i'll definitely make it again and play around with it

Even my 4 year old enjoyed this dish! I doubled the cumin, used evaporated milk, and used tomato paste rather than the soup. I think next time I'll add more milk to make more of a sauce or even try yogurt as others have suggested. Very good!

This is a fantastic mild curry recipe if you've never tried Indian food before. Start off with the recipe as is (but use coconut milk instead of reg milk and stewed tomatoes instead of soup) and then experiment with the spice factor to find the right "heat" for you. We like a bit of medium spice and will add medium curry spices the next time around. Added cauliflower and it was a nice addition. Great to heat up the next day -- just pour in some leftover coconut milk and put it on the stove to warm.

Fantastic!! I absolutly LOVED this recipe! It had just the right amount of spice.

Amazing! This is by far my favorite curry recipe now. The first time I made it I made a few modifications based on what I had on hand and it worked out so well that now that's my standard. I substituted about 3 tbsp of tomato paste mixed into a cup of water in place of the tomato soup. I also used coconut milk instead of the cream. I think that gave the dish a little added sweetness and kept it non-dairy for my lactose intolerant husband. I've also used sweet potatoes with stellar results. Last time I made it I turned it into an entree for company by adding chicken. Delicious in every variation!

I didn't have garam masala and it wasn't in the local grocer; so I looked up a substitute; of course I only had 5 of 7 ingredients of the substitute, but I added them in with this recipe, plus a jar of tikki masala and a cup of raisins. Along the way I added more milk; the raisins absorbed some liquid. Anyway, my husband and I both loved. Really good on white rice with a side of na'an...it was a heavy carb. night. good stuff though

This was excellent--I only left out a star because I changed it up and I don't like when people give five stars and it turns out they didn't actually make the recipe. Instead of potatoes, I used butternut squash, which broke down and made the sauce really thicken. I also used a can of diced tomatoes instead of the soup, and a can of light coconut milk instead of the cream. I also used two cans of chickpeas instead of one because of all the extra saucy ingredients. However, this was extremely easy and tasty and I will be making it for some vegetarian guests soon.

Yum! I've never made Indian food before - this was really easy, pretty quick and really delicious! Made it according to recipe except used a large potato, sweet potato, and about half a cauliflower. Flavorful enough for husband, but not too spicy for me.

It was really yum, I was surprised! Went well with rice and prawn balchao (a goan prawn pickle)

This was delicious, easy, and very quick to prepare! I found that the cook time was only 20 minutes rather than the 40 minutes listed. The only changes I made (which made the recipe GFCF) were to double the garlic, cut the garam masala in half to 1 tsp. (it was fairly spicy with 2 tsp.), use a can of diced tomatoes with the juice instead of condensed tomato soup, and use almond milk instead of cream. I served it over brown rice, and everyone loved it!

The recipe is good and not difficult to make! I fried the spices before the onions like suggested, and it definitely did not come out bland. I always imagined cooking curries to be really complicated, but this was easy. This recipe has now become a weekly rotation for my husband and I, we love it!

i LOVE THIS. MMM

Only gave this four stars because I made quite a few changes to the original recipe. Substituted coconut milk for the milk and used probably about a cup's worth. Only used half a can of the tomato soup and added a can of diced tomatoes. Also used 2 large potatoes instead of 4 and included some leftover cauliflower. Very versatile recipe and could use many different types of vegetables if wanted. Would like to try adding some pineapple chunks next time.

I made this using cauliflower as suggested, also added corn and about 50% more of each spice. I thought it was really good at first, but near middle-end I was tired of the same flavor. Definitely good but I think it might be better as a side dish.

Made as directed. It was very fragrant (my apartment smelled like cumin for days!). One of the guys didn't like it at all; the husband and I thought it was okay. Probably wouldn't make again.

this is one of my favorite curry type recipes. i absolutely love it! For my 13th birthday, I told my family that I would be making my own dinner for the family. I actually made this recipe! Everytime I make it, it's soooo good! One thing that I do is I usually double the batch. I put 4 of the white potatoes in aswell as 4 sweet potatoes.

Followed the recipe to the letter. Would not change a thing!

I used one good sized potato and would not want more of it here. I threw in a handful of multi-colored peppers during the onion saute, adding the garlic at the very end for a short while. For the tomatoes, I added a can (not drained) of fire-roasted tomatoes. Also added 2+ tsp of curry powder, as others did. I like spicy so added a few shakes of red pepper flakes, and it was PLENTY spicy for me. Had no garam masala, and just realized I forgot to add the cumin. A nice, tasty dish, one I'm sure to make again. Thanks for the recipe, Sushi!

Delicious! I was looking for something quick, easy and tasty for my vegetarian son and this was perfect! He loved it so much we all had to try it. I was instantly sorry I hadn't made more. I'll be making it again for sure. Thanks for such a great recipe!

Wonderful new flavors for us, my husband loves it. Amazed at the amount of spices used and how well they blend together...going to try a full traditional meal next.

Love this curry! Made a few small tweeks... I only had 2 medium potatoes. I didn't have any fresh garlic so I used 1/4 tsp. garlic powder. Added 1/4 tsp. cayenne pepper with the spices which I added to the oil FIRST and let cook for a few minutes before adding the onion. Instead of cream I used 1/2 of a 13.5 oz. can of coconut milk. And finally, instead of a 12 oz. can of chickpeas I used a 19 oz. Came out nicely saucy (not dryish) and was mildly spicy. Thanks for posting this recipe!

Wow- Yummy! I try not to use canned products, so I used 1/2 cup dried garbonzo beans and cooked them completely, then followed the rest of the directions. I used 10 oz of pureed tomato in place of the tomato soup, butter instead of oil and half and half for the cream/milk. I used buttercream potatoes and left the skins on along with about a half a cup of cauliflower. Very rich and delicious. Spices are perfect. The adults in the house really liked this curry, but the kids (ages 14 years old and 2 years old) did not.

This dish is great. I substitute about 3/4 head of cauliflower instead of potatoes. I just steam the cauliflower until tender before adding it in. This dish is well complimented by the "absolutely perfect" palak paneer dish also found on this site.

This was delicious, so filling and healthy! I used a suggestion from previous comments to replace the cream with yogurt and doubled the chickpeas, but left everything else the same. This got a great reception at my place!

I love this recipe. For a dairy free recipe --instead of cream or milk I use coconut milk and instead of condensed tomato soup I use regular tomato soup. super delicious. I also substituted grilled sweet potatoes for the potatoes..made it twice in the slow cooker and both times was delicious!

I give this recipe 4 stars as is, but 5 with my tweaks. The spices are just right, although I might add a pinch of cayenne in the future. I made the following substitutions: two tomatoes pureed with 1T tomato paste and salt, cumin seed (which I sauteed with the onion), fresh ginger, and coconut milk. I also added peas and some greens I needed to use, and I subbed sweet potato for half the white potatoes. It's not very saucy, but it's just right if you eat it by itself rather than over rice. I'd make this again the same way.

Even better if you add some raisins.

This was excellent with a few minor changes. There is one essential ingredient that is missing in this butter chickpea curry.... butter! I replaced the oil with butter and added another two tablespoons or so. Also, I prefer to use plain yogurt instead of milk because it gives it a thicker and creamier texture. Other than that, no changes. Yummy!

Yummy!!! Just make sure you really use medium potatoes - I used large, and it was way too many taters!

the tomato soup added a poor taste

Quite tasty! I used the canned, diced tomatoes and tomato paste instead of the soup, and used fat-free milk. I think I will increase the spices next time, and maybe add more chickpeas and less potatoes. I did not serve it with rice.

This was pretty good. I wasn't wild about it but I would make it again.

Very good basic curry recipe. I used canned tomatoes in chunks instead of tomato soup and yogurt instead of milk to make a thicker sauce. It made a lot, but everyone loved it. :)

Made this many times. Family favorite. Can use crushed tomatoes rather than soup if you like.

This was delicious! I made a few changes to make the dish a bit more flavorful. I followed previous reviews and added an extra teaspoon of cumin and substituted plain yogurt for the cream/milk. Then I added 1 teaspoon of ginger paste to the onion and garlic saute, used 8 oz of tomato sauce instead of the tomato soup, and added 1 teaspoon of garlic powder. The flavors were unreal. My husband LOVED it and my picky 2-year old devoured it, as well. This will be made again and again in my house.

This is a great recipe! I made a few changes as well. I substituted stewed tomatoes for the soup and added 2 tablespoons of brown sugar to give it a bit of sweetness. We really enjoyed it. Thank you!

SUPER easy! Great curry base that I'm looking to try with other veggies. Served over jasmine rice. Thanks for the recipe.

only addition I made was doubling the cumin

I had to omit the ginger due to a guest having an allergy, so it missed a bit of zip, but the dish was still great. I served it on top of some garlic and olive oil couscous. I definitely intend to make this again!

Very nice flavor. Will make this again! Thanks.

It was good, even better the next day - The only thing I changed was I used tomato paste and coconut milk because I didn’t have soup, I also added chicken bouillon. Husband LOVED it, the leftovers will be going into his lunch served with pita bread.

This is a wonderful simple curry recipe that is good enough to serve to guests. It is easy to vary the ingredianets: we also make it with chicken and peas. Thanks for the great recipe.

This is a very good base recipe. The first meal wasn't as good as the subsequent meals. I should have cooked the spices a bit longer; this would have enhanced the flavor on the first day. I also think that tumeric could have helped a bit. I used diced tomatoes instead of tomato soup. I would like to try tomato sauce at some point as well in an addition to the diced tomatoes. I served this over rice with a bit of plain yogurt. I will make it again.

simple and good

Another great group recipe! I made this for 20 people and everyone loved it! It's inexpensive and easy to make!

Awesome recipe! I made a couple of variations, but in general followed there recipe to a 't'. I used some cauliflower in place of some of the potatoes and used coconut milk in place of the cream. Other than that I followed 100%. A keeper!

I loved this recipe!!! I used coconut milk intead of cream and halved the amount of curry, cumin and garam masala, so it was mild enough for my kids. I also added sweet potato and zucchini. I served it on basmati rice. Even my 3 yr old loved it! Thankyou.

This is a a great recipe, it's become a staple in my diet since I first made it a couple of months ago. I also make revisions, using canned stewed tomatoes and coconut milk instead of the soup/cream, and have played around with the spice combination, but it's been delicious every time. I've added peas to it, and I'm going to try it with tofu as suggested in a previous review the next time I make it. It's great over a bowl of brown basmati rice too. Thanks for the recipe!

Excellent Indian curry! I made this for dinner last night and my husband rated it a '5' :) I substituted califlower for the potatoes and used a low sodium tomato soup -- it came out perfect! I served it on jasmine rice. This recipe is a keeper!

I have made this several times using cauliflower instead of sweet potatoes. I also use fire roasted tomatoes instead of the soup and light coconut milk. The whole batch costs less than $10 to make, and with a side of rice, I fed myself and 5 friends! The level of spice is just right. I'm sure it'd be great with white or sweet potatoes, but I'm trying to limit my starches. This is a cheap, quick, and healthy meal. And guess what? My husband eats it without asking where the meat is! This has become a staple for me! Thanks for sharing, and thanks to the other reviewers for suggestions.

excellent dish, i loved it. i did however triple the garlic...i think ill try and add even more next time.

This is so good. Made it for dinner because I love curry. It tasted wonderful and was so easy to make. I followed the directions exactly.

Used a can of diced tomatoes instead of the soup and used some plain yogurt instead of milk/cream per other reviews. It was quick and made a nice dish. Next time I would try cauliflower per suggestions.

was a good base. But even with caramelizing the onions and roasting the spices, it was quite bland. Tried again using chicken broth, tomato paste and some diced tomatoes. Ended up doing more on the spices, also adding coriander and cayenne. Made rice using thai coconut curry broth, was very good! thank you

yummy!

Fantastic!!!

This is the first time I tried an indian recipe and I have to admit that it was very easy and absolutely fabulous. I followed suggestions from other members by using coconut milk, adding diced tomatoes instead of tomato soup and by adding zucchini or cauliflower instead of potatoes. Please make sure to serve this with basmati rice instead of regular rice. Thank you for this wonderful recipe!!!

Very good, good flavor. Spicy but not hot. The only things I did different was that I used dried chickpeas that I had slow cooked for 2 hours with a few cloves of garlic tossed in the cooking water instead of using canned beans. I also used a can of drained diced tomatoes instead of the soup. will make this again!

Delicious! I subbed steamed chopped cauliflower (1/2 head) for the potato; 1 can chopped tomatoes with jalapeno for the tomato soup; 1 can coconut milk for the cream; ginger paste for the ginger powder; red onion instead of yellow and olive oil instead of canola and I added chopped cilantro at the end and served it with choice of basmati rice or naan. I tolerate raw cauliflower and HATE cooked cauliflower but I thought this recipe, cauliflower included was wonderful. It's very flavorful, not too spicy and my South Indian husband LOVED it.

I was a little disappointed when I made this, only because it didn't LOOK like what I thought it would. I don't really know what I was expecting -- maybe not so thick and red? Anyway, I took one bite and was in love! My very picky kids (5, 3, & 2) even loved it. I served it over rice, and will DEFINITELY be making it again!

I doubled the spice and added 1/2 of a green pepper. Make sure to cook the onions/green pepper until translucent.

This is so yummy!! I did substitute fresh ginger for the powdered ginger and cooked it with the onions and garlic instead. As well I did not have any tomato soup so I used a can of tomato paste (5oz) and added a little bit of water(another 5 oz) to thin it out.

This is the best chickpea recipe on this site. Made exactly as written.

I used a tomato sauce because I don't like the flavor of tomato soup and used natural soy milk instead of regular (lactose issues). Excellent flavor and I've made it a few times more for company.