Deliciously Spicy Chickpea Curry

    55 minutes

    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.

    51 people made this

    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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    Reviews in English (47)


    I thought this was pretty good if you really have a craving for Indian. I did cut some calories by using light coconut milk and light sour cream. Served with jasmine rice. It was pretty easy to prepare, although there were a lot of ingredients - I would recommend measuring and putting all the spices together before starting to cook the onions. Overall it was tasty, but I didn't find it exceptional.  -  08 Mar 2009  (Review from Allrecipes USA and Canada)


    This was a HUGE hit at my last dinner party. I would give this 5 stars except I changed the recipe a bit. I left out the last 5 ingredients and it turned out great. I just couldn't add ketchup and sour cream, and didn't need the milk, bouillon or ground almonds. As others suggested I also used light coconut milk, and cooked it much longer than indicated to get my potatoes to cook through. I used new potatoes, and needed to add about 15 minutes to the cook time. Squeeze some lime juice over just before serving. Yummy!  -  11 Nov 2009  (Review from Allrecipes USA and Canada)


    I have been making curry almost weekly for quite some time now. For some reason, I got a bug to try a new recipe and this is one that popped up. I chose it because of its use of garam masala and turmeric - true flavors of India. My family eats a gluten and casein (dairy) free diet so I did make some changes. My replacements were as follows: butter - Earth Balance soy-free milk - DariFree milk replacer sour cream - Tofutti Better Than Sour Cream chicken bouillon - Gluten free all-natural chicken flavor concentrate I also only had one regular potato so I used it and a sweet potato, as sweet potatoes are what I typically use in my curry. I did not add the ground almonds because I didn't feel it needed thickening. Others mentioned they did not add the ketchup. I did but didn't really taste what difference it made. The taste of this was about four stars. I almost gave this three stars because I felt the recipe called for a lot of ingredients - not to mention, ingredients not typically used in curry but I felt that it is not the fault of recipe provider that I'm spoiled by another recipe that has less ingredients. The recipe I normally use packs a much more flavorful punch and this one left me feeling that it was good but needed something. Maybe lemon juice?  -  06 Dec 2009  (Review from Allrecipes USA and Canada)