This recipe is one of the best I have found on the internet. So simple. So versitile. SO DELICIOUS!!! Only difference I made was I made it with fake chicken cutlets instead of chickpeas. YUM!!
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I used dried chickpeas soaked overnight and grated fresh ginger instead of the dried kind, so my version wasn't as quick but still very tasty.
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A friend of mine made this when we had a baby and my four year old son said: "This delicious meal is too good for me!" Needless to say, I've been making it ever since. Good and easy!
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This is really great! I love how versatile this is, sometimes I skip the soup and cream and throw in yogurt. I've added frozen peas, carrots or squash too and its always great. Cinnamon, nutmeg and cayenne are nice additions. If it's too runny I throw some in the blender and toss it back in to thicken it up. Really good over bulgur, couscous or brown rice. Freezes well too, I make enough for four meals and freeze it. Thanks for such a lovely recipe.
Made it last night again DD came in and couldn't stop raving about how wonderful the house smelled. I had to bar everyone from the kitchen since it was oamc day and they wanted it now! thanks again
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Delicious, thanks! I used a can of tomato soup and yogurt in place of the condensed soup and cream, and it turned out great.
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oh this was so awesome!!! I think this is my new favorite vegetarian meal. THANK YOU Karen Elizabeth, I could kiss you! I subbed milk for cream and used Muir Glen creamy tomato bisque because I'm trying to avoid HFCS for the kiddos (Campbell's tomato soup has it in the states). I also added a little sour cream to theirs to cut the spicy. Served it over couscous - and used 1 cup of dried couscous, next time I'll use 1.5-2. I actually snuck back in the kitchen after the kids were in bed and had another bowl... It was truly great.
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Easy and yummy! We made it with brown rice, which wasn't quiet as good. Stick with the jasmine rice.
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This was excellent - fast, adaptable and nutritious - what more could you ask for? After reading the reviews I was confident to make substitutions: milk istead of cream, peas instead of potatos, red pepper soup in place of tomato and it was lovely. I expect this would be good sauce for any number of vegetable combinations.
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This dish rates at the top of my favorite chickpea dishes. The flavors were perfect and we loved the combination of chickpeas and potatoes with the delicious butter sauce. I served this dish along with your "I love Palak Paneer" (Spinach and Cheese Curry) and we had a wonderful Indian dinner at home. I will definitely be making these dishes again! Made for the AUS/NZ Tag Game, Septmber, 2011.
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This is delicious - and even more so when you take into account how easy this is to make. I did cook my own chickpeas - it's easy to do and if you freeze them in can-sized portions, you have them ready at all times. I also used fresh ginger instead of the powdered, used half-and-half instead of cream and added perhaps 1/2 cup of peas. I did not add any salt, not needed. I will try to figure out a good way to substitute for the tomato soup to reduce the sodium, but will keep a can of tomato soup around for those emergency needs for a curry. Rose made a very nice accompaniment. A complete winner.
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I use this site all the time but I actually signed up to rave about this amazing recipe. I couldn't believe how quick it was. I am used to slaving over my curries for hours and when this came out so well I was honestly shocked. I cooked it for my boyfriend who LOVED it and was practically doing back flips when he tasted it and now he wants to eat it every day. I used Philadelphia Cream For Cooking (I'd never tried it before - it was new in the shops) and it was fantastic. This is going to become a regular dish in our house, thankyou so much!
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I was hesitant to make this recipe because I've used some of the spices it calls for with no success. I'm glad I did try it (most recipes on this website with 5 stars are delish!) because it turned out to be the first good indian-style dish I've ever made. Thanks!!!
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My family really enjoyed this dish and it had a wonderful flavor-it was one of the simplest but tastiest Indian dishes that I have ever made. I made this for Best of 2010 Cookbook Tag. Thanks for a new family favorite!
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Loved this quick and easy version of an Indian classic. Using canned chickpeas and a can of soup isn't exactly traditional, but it cooked up so quick and with great flavor. I'll definitely be adding this to my list of vegetarian recipes.
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Delicious. I love Indian food, but always thought it was too complicated to make for myself. Not all the case with this easy recipe.
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Really, really good. I only left out the coriander since I don't have any on hand and added some paneer, which went really well with the flavors. Next time, I think I will try substituting some of the solid items with tofu to give it some more low calorie protein. Everyone who tried this dish said it was even better than the butter chicken we've had at restaurants.
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Oh. My. God. DELICIOUS! This is a fantastic dish; when I first tasted the sauce before putting in the chickpeas I gasped out loud it was so, so yummy! I took Eatrealfood' advice and pureed the sauce in a blender before putting in the chickpeas and I really feel it helped the dish a lot by making it super-creamy and smooth. I'm also not a tomato fan so it was nice to use the soup instead of chopped tomatoes because it wasn't too acidic or tomato-y.
I'm excited to take this to work tomorrow for lunch and will absolutely be making it again! Thanks for the great recipe :)
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Great! I used 2% milk instead of cream, and it still had a pleasant richness. I served it with rice cooked in coconut milk.
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Very good! I took another reviewer's suggestion and tossed the sauce in the blender (saved even more time on prep cutting onions) The spices are perfectly balanced and the tomato soup really works to give a little extra something. I did make one mistake though. I ended up simmering my sauce to long and it lost some of the original flavor. I really recommend that you follow the recipe and only simmer for 5 minutes or so. Next time I may sub in cubed tofu for the potatoes. Thanks for this one!
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I have made this again and again and again. It's quick and easy, inexpensive, nutritious...who could ask for more! It makes a mild curry that actually tastes better than some vegetarian curries that I have slaved over for hours. I will continue making it again and again and again.
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