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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