I copied this from allrecipes.com awhile ago and I've been dying to try it...sounds so delicious!
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Servings: 4
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 (I prefer Imagine brand)
1/2 cup cream or milk (or soymilk but I would use Silk creamer)
1 (12 ounce) can chickpeas, rinsed and drained
DIRECTIONS:
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. 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 (or soymilk), and chickpeas. Stir in potatoes. Simmer 5 minutes.
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Servings: 4
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 (I prefer Imagine brand)
1/2 cup cream or milk (or soymilk but I would use Silk creamer)
1 (12 ounce) can chickpeas, rinsed and drained
DIRECTIONS:
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. 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 (or soymilk), and chickpeas. Stir in potatoes. Simmer 5 minutes.
