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Butter Chickpea Curry (Cozmic Café)

(recipe, Carrie Stewart)

Ingredients

  1. • 4 medium potatoes, cubed
  2. • 2 tablespoons canola oil
  3. • 1 medium yellow onion, diced
  4. • 1 teaspoon minced garlic
  5. • 2 teaspoons curry powder
  6. • 2 teaspoons garam masala
  7. • 1 teaspoon ground ginger
  8. • 1 teaspoon cumin
  9. • 1 teaspoon salt
  10. • 1 (10.75 ounce) can condensed tomato soup
  11. • ½ cup cream or milk
  12. • 1 (12 ounce) can chickpeas, rinsed and drained

Steps

  1. 1. 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.
  2. 2. 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.