Easy Chickpea Curry Recipe - Bush’s Best

Easy Chickpea Curry

Recipe By: Juavichar  
Write a Review | Read Reviews (11)
A rich chickpea and potato curry with coconut milk and Indian spices is surprisingly easy to make.
 
  • Prep: 15 Minutes
  • |
  • Cook: 35 Minutes
  • |
  • Total: 50 Minutes
 
4
 
 
  • 1 tablespoon butter
    •
  • 1 onion, chopped
    •
  • 3 cloves garlic, minced
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  • 3 teaspoons curry powder
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  • 2 teaspoons garam masala
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  • 1/2 teaspoon ground paprika
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  • 1/2 teaspoon white sugar
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  • 1/2 teaspoon ground ginger
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  • 1/4 teaspoon ground turmeric
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  • 1/4 teaspoon salt
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  • 1/4 teaspoon pepper
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  • 1 (15 ounce) can garbanzo beans, drained
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  • 2 potatoes, chopped
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  • 1 (14 ounce) can coconut milk
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  • 1 tomato, chopped
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  • 1/3 cup milk
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  • 2 tablespoons ketchup
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  • 2 tablespoons sour cream
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  • 2 cubes chicken bouillon
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  • 1/4 cup ground almonds, or as needed
    •
 
  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.
Nutrition Information
 
 
More Reviews (11)
Reviewed By: 100daysofwinter.com
Delicious and a great base for your own versions of curry.
Reviewed By: bellabirthing
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 w/ the lid on, it stuck a little on the bottom, but not enough to effect the dish. next time i will add chopped cilantro and green tomato chutney and naan bread.
Reviewed By: allotmentmum
Absolutely delicious. I didn't add any sour cream, as I didn't have any, but it tasted wonderful without it. Even my pulse-hating 13 year old son came back for second helpings!