Prep 10 mins
Cook 15 mins
I tried this recipe from a friend last night - divine in pita bread. Play around with the vegetables and spices to suit your taste. I guess a low fat version could be made with coconut cream or low fat evaporated milk. Watch the cream - it can burn easily to the bottom.
- 1 medium onion, chopped
- 1 teaspoon garlic, chopped
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 2 teaspoons curry powder
- 1 teaspoon ginger, minced
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon chili (optional)
- 1⁄2 teaspoon salt
- 1 (300 g) can chickpeas
- 1 (300 g) can tomato soup
- 200 g boiled cubed potatoes
- 250 ml cream or 250 ml coconut cream or 250 ml evaporated milk
- Cook onion and garlic until onion is soft.
- Stir in garam masala, other spices, and ginger.
- Cook for 1- 2 minutes,do not burn.
- Add soup, cream, chickpeas and potatoes.
- Simmer for about 15 minutes.
- Sweet potato or pumpkin can be used instead of potato.
- I also added diced zuchini fresh from my garden.
- If the consistency is too runny, thicken with a small amount of cornflour.
Great taste, might even have been improved with a little more of a kick - next time I might try a bit more chili powder or possibly cinnamon. But this was a really satisfying vegetarian meal. My husband went back for thirds!
Good! I am a fan. This would be good with Paneer cheese or bell pepper as well. I loved the flavors. I did add a tiny bit of sugar and amchur powder (a souring agent, you can use lemon if you do not have amchur). I also substituted tomatoe puree for the soup as I didn't have it on hand. It came out wonderful!! I served it with hot roti. Thank You!!
Really yummy, thanks for posting! I'll definately make again, will probably experiment with your coconut cream idea. DH wants me to try it with sweet potato as well. Only thing I did wrong was using condensed tomato soup, as that's what's most readily available in Oz. I think next time I'll dilute it a bit - on the upside, it certainly wasn't runny! Really enjoyed this easy, healthy recipe.