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 foo..." See moreds, 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 ..." See moreI 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 ..." See more(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."