butter chickpea curry

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• place 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.
• 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.