Easy Chickpea Curry

    Easy Chickpea Curry

    102saves
    50min


    67 people made this

    About this recipe: 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
    Serves: 4 

    • 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 caster sugar
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 (400g) tin chickpeas, drained
    • 2 potatoes, chopped
    • 1 (400ml) tin coconut milk
    • 1 tomato, chopped
    • 75ml milk
    • 2 tablespoons ketchup
    • 2 tablespoons soured cream
    • 2 chicken stock cubes
    • 4 tablespoons ground almonds, or as needed

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    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 chickpeas, potatoes, coconut milk, tomato, milk, ketchup, soured cream and stock 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 (6)

    Rachied
    by
    3

    Very tasty, my husband loved it. Made this twice now and added spinach and chicken. - 04 Oct 2014

    Chelseafan
    1

    Loved it - 19 May 2015

    HeatherWent
    1

    This is the best curry ever - 20 Sep 2013

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