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    You are in: Home / Recipes / Butter Chickpea Curry Recipe
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    Butter Chickpea Curry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    jackandfiona's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook onion and garlic until onion is soft.
    2. 2
      Stir in garam masala, other spices, and ginger.
    3. 3
      Cook for 1- 2 minutes,do not burn.
    4. 4
      Add soup, cream, chickpeas and potatoes.
    5. 5
      Simmer for about 15 minutes.
    6. 6
      Sweet potato or pumpkin can be used instead of potato.
    7. 7
      I also added diced zuchini fresh from my garden.
    8. 8
      If the consistency is too runny, thicken with a small amount of cornflour.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on March 26, 2010

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2005

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2005

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butter Chickpea Curry

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 252.6
     
    Calories from Fat 128
    50%
    Total Fat 14.2 g
    21%
    Saturated Fat 8.4 g
    42%
    Cholesterol 47.1 mg
    15%
    Sodium 636.9 mg
    26%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 4.1 g
    16%
    Sugars 5.2 g
    20%
    Protein 5.2 g
    10%

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