Creamy Chickpea & Potato Curry
Experience the rich and aromatic flavors of this Creamy Chickpea & Potato Curry, a delightful twist on the traditional Indian Butter Chicken. This vegetarian dish is packed with protein from the chickpeas and hearty goodness from the potatoes, making it a filling and satisfying meal. Enhanced with a creamy tomato base and an enticing blend of spices, this recipe is as comforting as it is delicious. Perfect for serving over fluffy rice or with warm naan, this dish is sure to impress your family and friends while being incredibly simple to prepare at home. Inspired by a recipe from Allrecipes.com, this curry brings the authentic taste of Indian cuisine right to your kitchen.
4
Servings
450
Calories
12
Ingredients
Ingredients
Potatoes
4 (medium, cubed)
Canola Oil
2 tablespoons (none)
Yellow Onion
1 (medium, diced)
Garlic
1 teaspoon (minced)
Curry Powder
2 teaspoons (none)
Garam Masala
2 teaspoons (none)
Ground Ginger
1 teaspoon (none)
Cumin
1 teaspoon (none)
Salt
1 teaspoon (none)
Condensed Tomato Soup
1 (10 3/4 ounce) can (none)
Cream or Milk
1/2 cup (none)
Chickpeas
1 (12 ounce) can (rinsed and drained)
Instructions
1
Begin by placing the cubed potatoes in a saucepan. Cover them with water and bring to a rolling boil over high heat. Reduce the heat to a simmer and cook until the potatoes are fork-tender, about 10-12 minutes. Once done, drain the potatoes and set them aside.
2
In a large skillet, heat the canola oil over medium heat. Add the diced yellow onion and minced garlic, sautéing until the onions become soft and translucent, approximately 5 minutes.
3
Sprinkle in the curry powder, garam masala, ground ginger, cumin, and salt into the skillet. Stir well to coat the onions and garlic with the spices, cooking for an additional 2-3 minutes until fragrant.
4
Pour in the condensed tomato soup and stir in the cream (or milk) and rinsed chickpeas. Combine the mixture thoroughly, allowing it to heat through.
5
Finally, gently fold in the cooked potatoes, ensuring they are coated with the curry sauce. Let the curry simmer on low heat for about 5 minutes, allowing all the flavors to meld together. Serve hot over rice or with bread.
Nutrition Information
13.5g
Fat
67.5g
Carbs
12.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chickpea & Potato Curry?
It is a vegetarian twist on traditional Indian Butter Chicken that uses chickpeas and potatoes in a creamy tomato base.
Is this recipe vegetarian?
Yes, this recipe is entirely vegetarian.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
How many calories are in one serving of this curry?
There are 450 calories per serving.
What are the main protein sources in this dish?
The main protein source is a 12-ounce can of chickpeas.
How long should I boil the potatoes?
Boil the cubed potatoes for 10-12 minutes until they are fork-tender.
What spices are used in this recipe?
The spice blend includes curry powder, garam masala, ground ginger, cumin, and salt.
Can I use milk instead of cream?
Yes, the recipe allows for the use of either 1/2 cup of cream or milk.
What type of onion is best for this curry?
The recipe calls for one medium yellow onion, diced.
How much garlic is needed?
You will need 1 teaspoon of minced garlic.
What kind of oil is recommended for sautéing?
The recipe recommends using 2 tablespoons of canola oil.
What is the base of the curry sauce?
The base is made from one 10 3/4 ounce can of condensed tomato soup mixed with cream or milk.
Do I need to prepare the chickpeas in a specific way?
The chickpeas should be rinsed and drained before being added to the sauce.
How long does it take to sauté the onions and garlic?
It takes approximately 5 minutes for the onions to become soft and translucent.
How long should the spices cook with the onions?
The spices should be cooked for an additional 2-3 minutes until fragrant.
What is the final simmering time for the curry?
Once all ingredients are combined, let the curry simmer on low heat for about 5 minutes.
What should I serve with Creamy Chickpea & Potato Curry?
It is best served hot over fluffy rice or with warm naan bread.
How much fat is in each serving?
Each serving contains 13.5g of fat.
How many carbohydrates are in a serving?
There are 67.5g of carbohydrates per serving.
How much protein does this dish provide?
This dish provides 12.75g of protein per serving.
Is this recipe considered spicy?
Yes, the recipe is tagged as spicy due to its aromatic Indian spice blend.
How many ingredients are required for this recipe?
There are a total of 12 ingredients required.
Is this recipe easy for beginners?
Yes, it is described as an easy recipe that is incredibly simple to prepare at home.
What inspired this recipe?
This recipe was inspired by a version found on Allrecipes.com.
What size can of tomato soup is used?
The recipe uses a 10 3/4 ounce can of condensed tomato soup.
Should the potatoes be cooked before adding to the sauce?
Yes, the potatoes should be boiled until tender and drained before being folded into the curry sauce.
What is the texture of the sauce?
The sauce is creamy and rich, thanks to the combination of tomato soup and cream.
Can I use fresh ginger instead of ground?
The recipe specifies 1 teaspoon of ground ginger, but fresh could be used as a substitute if adjusted.
Is this dish suitable for meal prep?
Yes, as a hearty curry, it is a great candidate for comfort food that can be reheated.
Are there any specific potato types recommended?
The recipe suggests 4 medium potatoes, cubed, without specifying a specific variety like Russet or Yukon Gold.