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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked! My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice. Ingredients:
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 (10.75 ounce) can condensed tomato soup |
1/2 cup cream or milk |
1 (12 ounce) can chickpeas, rinsed and drained |
Directions:
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. 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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