Easy Chickpea Curry

Easy Chickpea Curry

30
Juavichar 0

"This is my personal curry recipe that I've ended up developing over the years. It's very versatile - feel free to add any veggies or meats. All the ingredients can be adjusted to fit your preference. Serve over rice or just eat with naan. "

Ingredients

50 m servings 505 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 1073 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

30
  1. 41 Ratings

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I thought this was pretty good if you really have a craving for Indian. I did cut some calories by using light coconut milk and light sour cream. Served with jasmine rice. It was pretty easy ...

This was a HUGE hit at my last dinner party. I would give this 5 stars except I changed the recipe a bit. I left out the last 5 ingredients and it turned out great. I just couldn't add ketchup a...

I have been making curry almost weekly for quite some time now. For some reason, I got a bug to try a new recipe and this is one that popped up. I chose it because of its use of garam masala ...

loved this curry. i left out the last 5 ingredients and it turned out yummy. i used full fat coconut milk (coconut fat is good for you) and red potatoes. the only problem was even on low heat...

Fabulous recipe. I adjusted the spices for our tastes, used chopped fresh cauliflower instead of potatoes, left out the milk, sour cream and almonds. Served with naan bread. Everyone loved it.

Love it!

yum! i didn't add tomato or almonds, it was still delish!

Loved this! I scaled my recipe back to 2 servings as I only had a half can of lite coconut milk to use up. I used several mini potatoes as they were all I had on hand, and I cooked them ahead ...

Delicious and a great base for your own versions of curry.