Ingredients
4
4 servings
- •1 tablespoon butter
- •1 onion, chopped
- •3 cloves garlic, minced
- •3 teaspoons curry powder
- •2 teaspoons garam masala
- •½ teaspoon ground paprika
- •½ teaspoon white sugar
- •½ teaspoon ground ginger
- •¼ teaspoon ground turmeric
- •¼ teaspoon salt
- •¼ teaspoon pepper
- •1 (15 ounce) can garbanzo beans, drained
- •2 potatoes, chopped
- •1 (14 ounce) can coconut milk
- •1 tomato, chopped
- •⅓ cup milk
- •2 tablespoons ketchup
- •2 tablespoons sour cream
- •2 cubes chicken bouillon
- •¼ cup ground almonds, or as needed
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 505
- Carbohydrate: 50g
- Fat: 32g
- Fiber: 10g
- Protein: 12g
- Sugar: 7g
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