Easy Chickpea Curry So Tasty

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Easy Chickpea Curry

"This is my personal curry recipe that I've ended up growing through the years. It's very versatile - sense free to feature any veggies or meats. All the elements may be adjusted to suit your choice. Serve over rice or simply devour with naan. "

Ingredients :

1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
three teaspoons curry powder
2 teaspoons garam masala
1/2 teaspoon ground paprika
1/2 teaspoon white sugar
half teaspoon floor ginger
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1/four teaspoon pepper
1 (15 ounce) can garbanzo beans, tired
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/four cup ground almonds, or as needed

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for approximately five minutes, till onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to prepare dinner and stir 3 to four more minutes, until spices are lightly toasted.
Mix inside the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, bitter cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, till the potatoes are soft. Stir in ground almonds to thicken.

Notes :

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