Week 15: Butter Chickpea Curry

Our vegetarian adventures continue, with this week's star being Butter Chickpea Curry. Basically, I was thinking I really like Butter Chicken, so surely there's a version that uses the delicious sauce but without the chicken? And yes, yes there is.

Now, I forgot to photograph the finished dish. So I figured, no big deal, they'll be lots of leftovers, because no way are the kids going to eat this stuff!

Yeah, three servings later, DD1 was finally satisfied, and the baby ate her fair share too. Who knew?

And then a certain husband took the rest to work for lunch, so no photos until I make it again! Which will probably be soon, because it was awfully good.

I did change the recipe slightly. The version I made:

Butter Chickpea Curry

Ingredients

• 4 medium potatoes, cubed
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 3 cloves minced garlic
• 2 teaspoons curry powder
• 2 teaspoons garam masala
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 teaspoon salt
• 3/4 cup crushed tomatoes
• 1/2 cup plain yogurt (full fat, please!)
• 1 (12 ounce) can chickpeas, rinsed and drained

In a large pot of boiling water, simmer potatoes until tender. Drain, and set aside.

Heat butter 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 crushed tomatoes, yogurt, and chickpeas. Stir in potatoes. Keep warm until you are ready to eat.

Tastes best the next day, IMO, when the flavours have had a chance to meld a bit.