butter chickpea curry
Dinner
Butter Chickpea Curry
Creamy and comforting, this vegetarian curry features tender chickpeas simmered in a rich tomato and butter sauce spiced with garam masala, cumin, and turmeric. A plant-based twist on the classic butter chicken.
Ingredients
- 4 medium potatoes, cubed 2 tablespoons canola oil
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 2 teaspoons curry powder 2 teaspoons garam masala 1 teaspoon ground ginger 1 teaspoon cumin
- 1 teaspoon salt
- 1 (10.75 ounce) can condensed tomato soup
- 1/2 cup cream or milk
- 1 (12 ounce) can chickpeas, rinsed and drained
Directions
- 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.
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