Ingredients
1tbspbutter
1onion,chopped
3garlic cloves,minced
3tspcurry powder
2tspgaram masala
½tspground paprika
½tspwhite sugar
½tspground ginger
¼tspground turmeric
¼tspsalt
¼tsppepper
15ozgarbanzo beans,(1 can), drained
2potatoes,chopped
14ozcoconut milk,(1 can)
1tomato,chopped
⅓cupmilk
2tbspketchup
2tbspsour cream
2chicken bouillon cubes
¼cupsground almonds,or as needed
Preparation
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 the onion is translucent.
Sprinkle in the curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper.
Continue to cook and stir for 3 to 4 more minutes, until the 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.
Serve warm over rice, and enjoy!
