I did think it was a little odd that the recipe called for condensed tomato soup. I wonder if using tomato sauce would have a similar result. But the sauce had the perfect texture: not too thick and not too thin. Plus, once everything is chopped, this comes together rather quickly and makes your kitchen smell amazing. I served this over brown rice.
Butter Curry
adapted from Branny Boils Over
Ingredients
1 medium yellow onion, diced
1 small green bell pepper, diced
1 medium yellow onion, diced
1 small green bell pepper, diced
1 cup diced cauliflower
2 carrots, sliced
1 1/2 cups chickpeas
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
1/2 cup milk
1/2 cup frozen peas
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
1/2 cup milk
1/2 cup frozen peas
Directions
- Saute onion, pepper, and carrot over medium heat in spray canola oil.
- Stir in garlic, add cauliflower and chickpeas, and cook until all veggies are soft.
- Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
- Pour in soup, milk, and frozen peas. Simmer at least 15 minutes.
4 comments:
I am glad you enjoyed it. I tried making it once with a can of diced tomatoes and it was very "eh." I don't know about the tomato sauce, though!
I love butter chicken, and this looks like a great alternative to make at home!
We're HUGE fans of Indian food too. I love all the veggies in this dish - it looks delicious!
This was awesome! I made it last night and couldn't wait to get home to eat the leftovers today (and I hate leftovers)!
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