Easy Chickpea Curry

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.

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

Ingredients

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