Butter Chickpea Curry Recipe
A delicious, creamy chickpea and potato curry, full of flavor and so simple. Serve over a bed of rice.
Quick to make and very filling combination of peanut butter and coconut milk with chickpeas and tomatoes.
A rich chickpea and potato curry with coconut milk and Indian spices is surprisingly easy to make.
This recipe is awesome! Also, as a vegan, I appreciated that this recipe is was really easy for me to convert into a vegan recipe. Instead of using regular milk, I used rice milk. Rice milk works very well if you are trying to modify this recipe to be vegan-friendly. Unlike soymilk, rice milk doesn't leave a distinct flavor that might clash with some of the other flavors in the curry. I will definitely make this curry again!
Just finished preparing this for supper and the house smells marvellous! It tastes just wonderful as well and I followed the recipe exactly as stated. This is a definite repeat!!! Thanks for this wonderful Indian recipe! :)
I substituted crushed tomatoes for the tomato soup, and used coconut milk as the milk in this recipe. It yields a nice, mild curry, which was a good introduction to Indian food for my boyfriend, but I found it somewhat too mild for my taste, and added some sriracha chile sauce. I'll definitely make this recipe again, but will continue to experiment with different additions, like cayenne pepper and/or raisins.
A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.