Tag Archives: Curry Powder

Butter Chickpea Curry

Butter Chickpea Curry

From World Best Potato Recipe

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

Instructions

  1. 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.
  2. Warm oil in a skillet over medium heat.
  3. Stir in onion and garlic, and cook until the onions are soft and translucent.
  4. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
  5. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Please see source website for additional pictures and detailed instructions – World Best Potato Recipe

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Advertisements

Middle Eastern Rice & Beans

This weeks recipe is for Middle Eastern Rice & Beans and it comes from Amanda at Simply Homemade

Middle Eastern Rice & Beans

  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup white rice
  • 1/8 tsp. ground cayenne pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground tumeric
  • 1/2 teaspoon curry powder
  • 2-1/2 cups chicken stock
  • Salt and pepper to taste
  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 1 can black beans, drained and rinsed

In a large skillet, heat the olive oil over medium heat. Stir in garlic and cook 1 minute. Stir in rice and all the spices (I measured and combined the spices in a little bowl before sauteing the garlic) cook about 5 minutes. Pour in the chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer 20 minutes. Gently stir in garbanzo beans and black beans. Serve over naan or flat bread and top with plain yogurt or sour cream!

~*~*~*~*~*~*

If you have a recipe you would like featured email it to beansandrice72@gmail.com.

* If you liked this post, why don’t you join the  readers who have signed-up to receive free blog posts via email (only 1 email per week!) …because then you’ll never miss another update!