Butter Chickpea Curry Recipe

Name: Butter Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 teaspoon garlic, chopped; 2 teaspoons garam masala; 1 teaspoon ground cumin; 2 teaspoons curry powder; 1 teaspoon ginger, minced; 1/2 teaspoon paprika; 1/2 teaspoon chili (optional); 1/2 teaspoon salt; 1 (300 g) can chickpeas; 1 (300 g) can tomato soup; 200 g boiled cubed potatoes; 250 250 ml coconut cream or 250 ml evaporated milk

Servings: persons

1 medium onion, chopped
1 teaspoon garlic, chopped
2 teaspoons garam masala
1 teaspoon ground cumin
2 teaspoons curry powder
1 teaspoon ginger, minced
1/2 teaspoon paprika
1/2 teaspoon chili (optional)
1/2 teaspoon salt
1 (300 g) can chickpeas
1 (300 g) can tomato soup
200 g boiled cubed potatoes
250 250 ml coconut cream or 250 ml evaporated milk

1
Cook onion and garlic until onion is soft.
2
Stir in garam masala, other spices, and ginger.
3
Cook for 1- 2 minutes,do not burn.
4
Add soup, cream, chickpeas and potatoes.
5
Simmer for about 15 minutes.
6
Sweet potato or pumpkin can be used instead of potato.
7
I also added diced zuchini fresh from my garden.
8
If the consistency is too runny, thicken with a small amount of cornflour.

21664

kcal

Calories

2251

Fat

207

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium onion, chopped, 1 teaspoon garlic, chopped, 2 teaspoons garam masala, 1 teaspoon ground cumin, and more.

Yes, Butter Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butter Chickpea Curry

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