Easy Chickpea Curry recipe
All Recipes World Cuisine Recipes Asian Indian
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 caloriescarbohydrate: 49.7 gcholesterol: 12.7 mgfat: 31.8 gfiber: 9.5 gprotein: 11.9 gsaturatedFat: 22.2 gservingSize: -sodium: 1072.6 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Easy Chickpea Curry
Directions
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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.