Deliciously Spicy Chickpea Curry

    Deliciously Spicy Chickpea Curry


    45 people made this

    This is a curry I've come with over the years. I use this as a base and then add any vegies or meat I feel like. Serve with rice and naan bread.

    Serves: 4 

    • 20g butter
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 3 teaspoons curry powder
    • 2 teaspoons garam masala
    • 1/2 teaspoon ground paprika
    • 1/2 teaspoon white 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
    • 1/3 cup (85ml) milk
    • 2 tablespoons tomato puree
    • 2 tablespoons sour cream
    • 2 chicken stock cubes
    • 1/4 cup (30g) ground almonds, or as needed

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    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, tomato puree, sour 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.

    Garam Masala

    Garam masala is a basic blend of ground spices common in Indian cooking. Make your own with this recipe.

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