Tuesday, March 24, 2009

Butter Curry

I seriously love Indian food, and fortunately Joe is right there with me. Even though I can't seem to make dishes quite like our favorite restaurants, I'm always pleased with my efforts to make Indian foods at home. This had just the right amount of heat and really great flavor. There are a bunch of vegetables in it as well, so if you're having trouble getting your 5 to 9 servings a day, try making this!

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

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. Saute onion, pepper, and carrot over medium heat in spray canola oil.
  2. Stir in garlic, add cauliflower and chickpeas, and cook until all veggies are soft.
  3. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
  4. Pour in soup, milk, and frozen peas. Simmer at least 15 minutes.