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easy chickpea curry

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Easy Chickpea Curry

A quick vegetarian curry using canned chickpeas, tomatoes, and simple spices. Budget-friendly, nutritious, and ready in minutes.

Ingredients:

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

Directions:

  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.

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