Butter Chickpea Curry

Name: Butter Chickpea Curry
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 340 grams chickpeas, rinsed and drained; 2 Tbsps canola oil; 305 grams condensed tomato soup; 118 milliliters cream or milk; 1 teaspoon cumin; 2 teaspoons curry powder; 2 teaspoons garam masala; 1 teaspoon minced garlic; 1 teaspoon ground ginger; 4 mediums potatoes, cubed; 1 teaspoon salt; 1 medium yellow onion, diced

Need a gluten free main course? Butter Chickpea Curry could be a super recipe to try. One serving contains 437 calories, 12g of protein, and 21g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 50 minutes. 1 person found this recipe to be flavorful and satisfying. A mixture of garam masala, onion, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert.

Instructions

Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Curry Powder

Garam Masala

Garlic

Ginger

Onion

Cumin

Salt

Cooking Oil

Equipment you will use

Frying Pan

Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Ingredients you will need

Chickpeas

Potato

Cream

Soup

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

340grams

chickpeas, rinsed and drained 2Tbsps

canola oil 305grams

condensed tomato soup 118milliliters

cream or milk 1teaspoon

cumin 2teaspoons

curry powder 2teaspoons

garam masala 1teaspoon

minced garlic 1teaspoon

ground ginger 4mediums

potatoes, cubed 1teaspoon

salt 1medium

yellow onion, diced

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.