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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