1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside. 2. Warm oil in a skillet over medium heat. 3. Stir in onion and garlic, and cook until the onions are soft and translucent. 4. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. 5. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
