Most Popular Menu Butter Chickpea Curry

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Butter Chickpea Curry

"A scrumptious, creamy chickpea and potato curry, full of flavor and so simple. You manage the spice! Try it once and you may be hooked! My sister gave me this recipe. I do not know where it came from however I'm happy she did! Serve over a mattress of rice."

Ingredients :

four 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 floor ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.Seventy five ounce) can condensed tomato soup
half cup cream or milk
1 (12 ounce) can chickpeas, rinsed and tired

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

Place potatoes in a saucepan, cowl with water, and produce to a boil over high warmth; simmer until the potatoes are gentle. Drain, and set aside.
Warm oil in a skillet over medium warmness. Stir in onion and garlic, and prepare dinner 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 mins.

Notes :

Try the use of a Reynolds® slow cooker liner to your slow cooker for easier cleanup.

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