Butter Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 Cup Non-fat or Low-fat Milk1 Tsp. Chili powder2 Tsp. Curry powder2 Tsp. Garam Masala2 Tsp. Cumin1 Tbsp. Canola Oil 2 Cloves Garlic - Minced1 Tsp. Ginger - Grated 1 Medium Onion - Diced1 Cup Peas1 Cup Potato - Cut into 1/2" cubes1 Can Condensed Tomato Soup1.5 Cups Cooked Chickpeas (You can also use canned chickpeas, but it adds much more sodium to this dish)1 Cup Firm Tofu1 Tbsp. Water
1. Cut and peel potatoes. Microwave for 3-4 minutes in a microwave safe dish. 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.
3.Stir in curry powder, garam masala, ginger, cumin, chili powder, and potatoes. Add the water. Cook for 1 or 2 minutes, stirring.
4. Add the soup, milk, peas, tofu, and chickpeas. Cover and simmer for 10 minutes.
Note: I don't like my food too spicy, so if you like spicier food you can add extra chili powder or curry to suit your tastes.
Serve with rice. Serves 4-6.
Number of Servings: 4
Recipe submitted by SparkPeople user MALLORY-D.
2.Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent.
3.Stir in curry powder, garam masala, ginger, cumin, chili powder, and potatoes. Add the water. Cook for 1 or 2 minutes, stirring.
4. Add the soup, milk, peas, tofu, and chickpeas. Cover and simmer for 10 minutes.
Note: I don't like my food too spicy, so if you like spicier food you can add extra chili powder or curry to suit your tastes.
Serve with rice. Serves 4-6.
Number of Servings: 4
Recipe submitted by SparkPeople user MALLORY-D.
Nutritional Info Amount Per Serving
- Calories: 467.0
- Total Fat: 14.0 g
- Cholesterol: 0.9 mg
- Sodium: 258.5 mg
- Total Carbs: 68.3 g
- Dietary Fiber: 17.4 g
- Protein: 28.8 g
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