Ingredients for Butter Chickpea Curry
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon garam masala
- Ground Cumin
- Curry Powder
- 1 tablespoon grated fresh ginger
- Paprika
- Chili
- Salt
- 1 (15-ounce) can chickpeas, drained and rinsed
- Tomato Soup
- 1 medium potato (or 1 medium sweet potato/pumpkin), peeled, seeded, and diced
- 1/2 cup coconut cream or low-fat evaporated milk
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How to Make Butter Chickpea Curry
- Finely chop 1 medium onion and 2 cloves garlic. Sauté in 2 tablespoons of butter or oil until the onion is soft and translucent (about 5 minutes).
- Stir in 1 teaspoon garam masala, 1/2 teaspoon turmeric, 1/4 teaspoon cumin, 1/4 teaspoon chili powder (adjust to your spice preference), and 1 tablespoon grated fresh ginger. Cook for 1-2 minutes, stirring constantly, being careful not to burn the spices.
- Add 1 cup vegetable broth, 1/2 cup coconut cream or low-fat evaporated milk, 1 (15-ounce) can chickpeas (drained and rinsed), and 1 medium potato (peeled and diced).
- Bring to a simmer, then reduce heat and cook for 15 minutes, or until the potatoes are tender.
- For extra flavor, substitute the potato with 1 medium sweet potato or pumpkin (peeled, seeded, and diced). Add 1/2 cup diced zucchini during the last 5 minutes of cooking.
- If the curry is too thin, mix 1-2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry. Stir into the curry and cook for 1-2 minutes, or until thickened.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
20g
Fat
42g
Carbs
9g
