BUTTER CHICKPEA CURRY

Butter Chickpea Curry image

I tried this recipe from a friend last night - divine in pita bread. Play around with the vegetables and spices to suit your taste. I guess a low fat version could be made with coconut cream or low fat evaporated milk. Watch the cream - it can burn easily to the bottom.

Provided by jackandfiona

Categories Curries

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

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 ml coconut cream or 250 ml evaporated milk

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.

Nutrition Facts : Calories 252.7, Fat 14.2, SaturatedFat 8.5, Cholesterol 47.2, Sodium 637, Carbohydrate 28, Fiber 4.2, Sugar 5.2, Protein 5.3

*** Explore more Butter Chickpea Curry Recipes »

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