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Butter Chickpea Curry

By Stefan Gehrig

Butter Chickpea Curry

Makes 3-5 servings:

  • 4 potatoes, cubed
  • 2 tsp oil
  • 1 brown onion
  • 1 tsp minced garlic
  • 2 tsp curry powder
  • 2 tsp garam masala
  • 1 tsp ground ginger
  • 1 tsp cumin
  • ½ cup cream or milk
  • 1 can chickpeas, rinsed and drained
  • 2 ½ cup rice
  • 1 avocado
  • 1 lemon (optional)
  1. In a saucepan, bring potatoes to a boil over high heat. Simmer until the potatoes are tender. Drain and set aside.
  2. Warm oil in pan over medium heat. Stir in onion and garlic until onions become translucent. Stir in curry power, ginger, cumin, salt and garam masala. Cook for 1-2 minutes.
  3. Pour in cream or milk. Add chickpeas and Simmer for 5 minutes.
  4. Let stand for 5 minutes. Once cool, divide and add to containers.
  5. In a separate saucepan, bring 2 ½ cup rice to 5 cups water to a boil.
  6. Once water is fully absorbed, remove rice from heat and let stand for 5 minutes. Once cool, divide and add rice to containers.
  7. Garnish with avocado and lemon slice (optional).


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