Butter Chickpea Curry I will definitely make this curry again

Ingredients 

4 medium potatoes, cubed

2 tablespoons canola oil

1 medium yellow onion, diced

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 cream or milk

1 (12 ounce) can chickpeas, rinsed and drained

Preparation of Butter Chickpea Curry

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.

Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. 

Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. 

Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.