How To Make Easy Chickpea Curry
Enjoy a creamy and savory bowl of this filling chickpea curry, loaded with flavorful spices, tender potatoes and chickpeas, for a richer meal!
Serves:
Ingredients
- 1tbspbutter
- 1onion,chopped
- 3garlic cloves,minced
- 3tspcurry powder
- 2tspgaram masala
- ½tspground paprika
- ½tspwhite sugar
- ½tspground ginger
- ¼tspground turmeric
- ¼tspsalt
- ¼tsppepper
- 15ozgarbanzo beans,(1 can), drained
- 2potatoes,chopped
- 14ozcoconut milk,(1 can)
- 1tomato,chopped
- â…“cupmilk
- 2tbspketchup
- 2tbspsour cream
- 2chicken bouillon cubes
- ¼cupsground almonds,or as needed
Instructions
-
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 the onion is translucent.
-
Sprinkle in the curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper.
-
Continue to cook and stir for 3 to 4 more minutes, until the 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.
-
Serve warm over rice, and enjoy!
Nutrition
- Calories:Â 809.88kcal
- Fat:Â 35.95g
- Saturated Fat:Â 22.68g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 5.66g
- Polyunsaturated Fat:Â 4.29g
- Carbohydrates:Â 101.10g
- Fiber:Â 18.25g
- Sugar:Â 18.24g
- Protein:Â 29.53g
- Cholesterol:Â 13.10mg
- Sodium:Â 860.28mg
- Calcium:Â 174.09mg
- Potassium:Â 1713.37mg
- Iron:Â 9.77mg
- Vitamin A: 69.92µg
- Vitamin C:Â 34.27mg
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