Aug 24, 2010

Easy Chickpea Curry

1 T. butter
1 onion, chopped
3 cloves garlic, minced
3 t. curry powder
2 t. garam masala
1/2 t. ground paprika
1/2 t. white sugar
1/2 t. ground ginger
1/4 t. ground turmeric
1/4 t. salt
1/4 t. pepper
1 (15 ounce) can garbanzo beans, drained
2 potatoes, chopped
1 (14 ounce) can coconut milk
1 tomato, chopped
1/3 c. milk
2 T. ketchup
2 T. sour cream
2 cubes chicken bouillon
1/4 c. ground almonds, or as needed

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.

Submitted by Shelley Schneider (from

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