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Chickpea and potato butter curry
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| Ingredients Edit and Save Original recipe makes 4 servingsChange Servings | |
| Fresh ginger | |
| 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 can | tomato paste sugar |
| 1 can | coconut milk |
| 1 (12 ounce) can | chickpeas, rinsed and drained |
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PREP
10 mins
COOK
40 mins
READY IN
50 mins Directions
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.
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