Butter Chickpea Curry

Butter Chickpea Curry

469
Sushi0306 0

"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."

Ingredients

50 m {{adjustedServings}} servings 504 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 72g
  • 23%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1288 mg
  • 52%

Based on a 2,000 calorie diet

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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.
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Reviews

469
  1. 652 Ratings

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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...