Butter Chickpea Curry So Tasty

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Butter Chickpea Curry

"A scrumptious, creamy chickpea and potato curry, complete of taste and so easy. You manage the spice! Try it once and you may be hooked! My sister gave me this recipe. I don't know wherein it got here from however I'm happy 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 floor ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.Seventy five ounce) can condensed tomato soup
half cup cream or milk
1 (12 ounce) can chickpeas, rinsed and tired

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

Place potatoes in a saucepan, cover with water, and convey to a boil over high warmness; simmer till the potatoes are gentle. Drain, and set apart.
Warm oil in a skillet over medium warmness. Stir in onion and garlic, and prepare dinner until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 mins, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer five mins.

Notes :

Try the use of a Reynolds® slow cooker liner on your sluggish cooker for less difficult cleanup.

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