Butter Chickpea Curry Recipes

BUTTER CHICKPEA CURRY

Steps:

• 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.

BUTTER CHICKPEA CURRY

Steps:

• 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.

BUTTER CHICKPEA CURRY

Steps:

• Cook onion and garlic until onion is soft.
• Stir in garam masala, other spices, and ginger.
• Cook for 1- 2 minutes,do not burn.
• Add soup, cream, chickpeas and potatoes.
• Simmer for about 15 minutes.
• Sweet potato or pumpkin can be used instead of potato.
• I also added diced zuchini fresh from my garden.
• If the consistency is too runny, thicken with a small amount of cornflour.