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