Butter chickpea curry

    Butter chickpea curry

    Recipe photo: Butter chickpea curry
    7

    Butter chickpea curry

    (1)
    50min


    1 person made this

    About this recipe: Instead of butter chicken, try this vegetarian version made with chickpeas and potatoes. It's similar in flavour and easy to make. Serve on a bed of rice.

    Ingredients
    Serves: 4 

    • 4 medium potatoes, cubed
    • 2 tablespoons rapeseed oil
    • 1 medium onion, diced
    • 1 teaspoon minced garlic
    • 2 teaspoons curry powder
    • 2 teaspoons garam masala
    • 1 teaspoon ground ginger
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 300ml condensed tomato soup
    • 120ml cream or milk
    • 340g cooked or tinned chickpeas, drained

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Place potatoes in a saucepan; cover with water and bring to the boil over high heat; simmer until the potatoes are tender. Drain and set aside.
    2. Warm oil in a pan over medium heat. Stir in onion and garlic; cook until the onions are soft. 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 for 5 minutes before serving.
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    Reviews in English (1)

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    A-ma-zing! Better than any Indian Restaurant dish I've had yet, this was lick your plate that good! I used 4 medium sized sweet potatoes (adds a nice sweetness) in place of regular and used Silk Vanilla almond milk instead of cream. I also used a can of Heinz tomato soup, 1 tsp of sea salt for the salt and 2 large cloves of garlic minced. Everything else I did as the recipe states and it turned out fantastic. My house smells so amazing, I can't wait for my leftovers!! I have to admit, the thought of the tomato soup in this kind of turned me off at first but wow, the end result is incredible! Thank you for sharing this, it's a winner that I will be making again and again!!  -  15 Apr 2017  (Review from Allrecipes US | Canada)

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