- 1 tablespoon butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 teaspoons curry powder
- 2 teaspoons garam masala
- 1/2 teaspoon ground paprika
- 1/2 teaspoon white sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15 ounce) can garbanzo beans, drained
- 2 potatoes, chopped
- 1 (14 ounce) can coconut milk
- 1 tomato, chopped
- 1/3 cup milk
- 2 tablespoons ketchup
- 2 tablespoons sour cream
- 2 cubes chicken bouillon
- 1/4 cup ground almonds, or as needed
- 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.
- 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.
05/14/2018
recipepes.com
Easy Chickpea Curry, recipe
PT15M
PT1H
5
455 calories
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