Butter Chickpea Curry
oil
1 onion, diced
1-2 cloves of garlic
2 tsp curry powder
2 tsp garam masala
1 tsp ground ginger
1 tsp ground cumin
1 Tbsp mustard seeds
1 tsp fenugreek seeds (optional)
1 chilli finely sliced
3/4 can of condensed tomato soup
1/2 cup cream
200g (or so) potatoes cubed, almost boiled
1 can of chickpeas, drained
1 packet of frozen chopped spinach, thawed and squeezed
1. Fry onion, garlic and chilli in oil until onion is beginning to brown, stirring frequently. Stir in herbs/spices and continue to cook, stirring for another 2 minutes.
2. Put in the soup, cream, chickpeas and potatoes and simmer for about 5 minutes. Stir in spinach and heat through.
3. Serve with basmati rice.