A delightful vegetarian curry featuring chickpeas and potatoes in a creamy, spiced sauce.
Finely chop the onion while heating the oil in a large pan.
Chopping the onion finely ensures it cooks evenly and blends well into the sauce.
Add the onion and garlic to the pan and sauté until the onion is golden brown.
Stir frequently to prevent the garlic from burning, as it can turn bitter.
Mix in the curry powder, garam masala, ground ginger, and ground cumin, cooking for an additional minute to release the spices' aroma.
Cooking the spices briefly enhances their flavor and aroma.
Add the tomato soup, cream, chickpeas, and potatoes to the pan, stirring to combine.
Ensure the potatoes are evenly coated with the sauce for uniform cooking.
Simmer the mixture for about 10 minutes, or until the potatoes are tender.
Cover the pan partially to retain moisture while allowing the sauce to thicken.
Stir in the chopped coriander and season with salt to taste.
Adding fresh coriander at the end preserves its vibrant flavor and color.
Serve the curry over steamed basmati rice and enjoy.
Pair with naan bread or a side salad for a complete meal.
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