Butter chickpea curry

    50 min

    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.

    5 people made this

    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

    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 (6)


    This was a big hit with the family and I will be making this again.  -  07 Jul 2017


    Wonderful and easy. I used tomato paste instead of soup and chicken bullion instead of salt. It was creamy and delicious.  -  09 Aug 2017  (Review from Allrecipes US | Canada)


    This was so good and very aromatic. The only change I made was add coconut milk instead of regular milk. It is very filling and taste great with Naan bread. This one is a keeper.  -  19 Jul 2017  (Review from Allrecipes US | Canada)

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