Easy Chickpea Curry

A rich chickpea and potato curry with coconut milk and Indian spices is surprisingly easy to make.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 505 Calories

Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 1 (14 ounce) can coconut milk
• 3 cloves garlic, minced
• 2 tablespoons sour cream
• 2 tablespoons ketchup
• 2 cubes chicken bouillon
• 3 teaspoons curry powder
• 1 tomato, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 2 potatoes, chopped
• 2 teaspoons garam masala
• 0.25 teaspoon salt
• 0.33333334326744 cup milk
• 0.5 teaspoon ground ginger
• 0.5 teaspoon white sugar
• 0.25 teaspoon pepper
• 0.5 teaspoon ground paprika
• 0.25 teaspoon ground turmeric
• 0.25 cup ground almonds, or as needed

Recipe Instructions

Step 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.

Step 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.