Butter Chickpeas – An Outie family favourite and nursing-friendly curry

I seem to get a lot done in a day and yet I still experience ‘mum fail’ at dinner time most days because I have been too wrapped up in creative projects to remember to get the dinner ready.
The kids always eat – but the adults often get forgotten in our house. (I know it’s bad – I am working on this!)
So here is a quick and easy Outie family favourite that takes next to no time to prepare. You can make the butter chicken variety if you like and all you do is add browned chicken to the curry and let it simmer together to soak up the flavours.
This recipe is great for kids as it is not too spicy and it is also a nice way to introduce chickpeas as a meal idea. I have also found that this one is breastfeeding friendly because it doesn’t have too much onion or spices. So everyone is happy!
Butter Chickpeas
1 medium onion (chopped finely)
2 tablespoons canola oil
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon ground cumin
300 g condensed tomato soup
1 can coconut cream (or half – add it until you think the colour is right for your family’s taste buds)
300 g chickpeas
200 g boiled baby potatoes, cubed
Spinach (optional – I like to add pureed spinach to turn into a Saag and smuggle some more veges in…)
1 -2 tablespoon chopped coriander
1/2 teaspoon salt

Fry the onion and garlic in the spices until they are aromatic but not too dry. (This is when you add the chicken if you want a meaty option).

Add the soup, coconut cream, chick peas and potatoes and leave to simmer.

Add the chopped coriander and salt to taste just before serving.

Serve over ‘rice castles’ or as a moat around a rice island (rice pressed into little bowls and turned out onto the plate).


YUM! Enjoy!

(Adapted from Alison Holst’s Meals without Meat).


(Check out my well-used recipe book… always a sign of a favourite – the stickier the pages, the better!)


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http://www.outie.co.nz – fun stuff for fun families.



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