Ingredients
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1 medium onion
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2 tablespoons canola oil
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1 teaspoon minced garlic
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2 teaspoons curry powder
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2 teaspoons garam masala
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1 teaspoon ground ginger
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1 teaspoon ground cumin
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300 g condensed tomato soup
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1/2 cup cream
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300 g chickpeas
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200 g boiled baby potatoes, cubed
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1 -2 tablespoon chopped coriander
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1/2 teaspoon salt
Instructions
- Chop the onion very finely while the oil heats in a large pan.
- Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown.
- Stir in the curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer.
- Tip in the soup, cream, drained chickpeas and potatoes, and leave the sauce to simmer for about five minutes.
- Add the chopped coriander and salt to taste.
- Serve over steamed basmati rice.
- Enjoy!