Easy Chickpea Curry recipe

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Ingredients

1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
3 teaspoons curry powder
2 teaspoons garam masala
½ teaspoon ground paprika
½ teaspoon white sugar
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon salt
¼ teaspoon pepper
1 (15 ounce) can garbanzo beans, drained
2 potatoes, chopped
1 (14 ounce) can coconut milk
1 tomato, chopped
⅓ cup milk
2 tablespoons ketchup
2 tablespoons sour cream
2 cubes chicken bouillon
¼ cup ground almonds, or as needed

Nutrition Info

505.3 calories
carbohydrate: 49.7 g
cholesterol: 12.7 mg
fat: 31.8 g
fiber: 9.5 g
protein: 11.9 g
saturatedFat: 22.2 g
servingSize: -
sodium: 1072.6 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.

  2. Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.

Recipe Yield

4 servings

Recipe Note

This is my personal curry recipe that I've ended up developing over the years. It's very versatile - feel free to add any veggies or meats. All the ingredients can be adjusted to fit your preference. Serve over rice or just eat with naan.

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