Butter Chickpea Curry Recipes

BUTTER CHICKPEA CURRY

A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked! My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice.

Provided by Sushi0306

Categories Main Dish Recipes Curries Vegetarian

Time 50m

Yield 4

Number Of Ingredients 12

Butter Chickpea Curry image

Steps:

Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Nutrition Facts : Calories 504 calories, Carbohydrate 72 g, Cholesterol 40.8 mg, Fat 20.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 7.9 g, Sodium 1287.9 mg, Sugar 8.2 g

Ingredients

4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
½ cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained

CHICKPEA CURRY

We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.

Provided by AMINAH A. RAHMAN

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 8

Number Of Ingredients 13

Chickpea Curry image

Steps:

Heat oil in a large frying pan over medium heat, and fry onions until tender.
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 20.5 g, Fat 4.5 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 288.7 mg, Sugar 1.3 g

Ingredients

2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro

BUTTER CHICKPEA CURRY

This is the most delicious Indian dish I have made at home yet. This is basically the vegetarian version of butter chicken, only even better! It's so flavorful, very simple, and tastes surprisingly authentic! I found it on Allrecipes.com, where it was posted by Sushi0306. It's great served over rice.

Provided by hannahactually

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Butter Chickpea Curry image

Steps:

Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
Warm oil in a skillet over medium heat.
Stir in onion and garlic, and cook until the onions are soft and translucent.
Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Ingredients

4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10 3/4 ounce) can condensed tomato soup
1/2 cup cream or 1/2 cup milk
1 (12 ounce) can chickpeas, rinsed and drained

BUTTER CHICKPEA CURRY

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.

Provided by jackandfiona

Categories Curries

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Butter Chickpea Curry image

Steps:

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.

Nutrition Facts : Calories 252.7, Fat 14.2, SaturatedFat 8.5, Cholesterol 47.2, Sodium 637, Carbohydrate 28, Fiber 4.2, Sugar 5.2, Protein 5.3

Ingredients

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 coconut cream or 250 ml evaporated milk

More about "butter chickpea curry recipes"

INDIAN BUTTER CHICKPEAS | VIDEO - NISH KITCHEN

Web Apr 1, 2020 Tomato paste, cream, yogurt and milk. Mix everything together and simmer with fried chickpeas, a light sprinkle of garam masala and …
From nishkitchen.com
Category Side Dishes
Calories 443 per serving
Total Time 34 mins

Heat oil in a large frying pan over medium-high heat. Add chickpeas. Sprinkle with ground fenugreek and garam masala. Season with salt and pepper.
To the same pan, add 1 tablespoon oil. Once hot, add chopped onions. Cook, stirring occasionally, for 2-3 minutes or until onions are soft and translucent.
Add garlic and ginger. Saute, stirring, for 1 minute or until fragrant.Add ground cumin, garam masala, red chili powder, butter and lemon juice. Sauté, stirring, for 1 minute or until aromatic.

Butter Chickpea Curry Recipes

BUTTER CHICKPEA CURRY

A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked! My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice.

CHICKPEA CURRY

We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.

BUTTER CHICKPEA CURRY

BUTTER CHICKPEA CURRY

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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