Butter Chickpea Curry

Butter Chickpea Curry
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 409.6
  • Total Fat: 8.9 g
  • Cholesterol: 1.5 mg
  • Sodium: 1,213.1 mg
  • Total Carbs: 73.0 g
  • Dietary Fiber: 10.7 g
  • Protein: 10.9 g

View full nutritional breakdown of Butter Chickpea Curry calories by ingredient


Introduction

This easy and delicious dish has become a staple in my weekly eating routine as a student. Split into servings with some basmati rice and there is lunch for a week while on the go. It reheats really well. This easy and delicious dish has become a staple in my weekly eating routine as a student. Split into servings with some basmati rice and there is lunch for a week while on the go. It reheats really well.
Number of Servings: 4

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

Tips

I have substituted turnip for the potato and usually add in spinach. Instead of using milk or cream, you can use Greek yogurt.


Directions

1. 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.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KHOURYJE.