Easy Chickpea Curry

Easy Chickpea Curry

30
Juavichar 0

"This is my personal curry recipe that I've ended up developing over the years. It's very versatile - feel free to add any veggies or meats. All the ingredients can be adjusted to fit your preference. Serve over rice or just eat with naan. "
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Ingredients

50 m servings 505 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 1073 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 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.

Reviews

30
  1. 41 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

This is such a disappointing recipe given all the ingredients. I felt like it had little flavor. I won't make this again.

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 ...

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 a...

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 ...

loved this curry. i left out the last 5 ingredients and it turned out yummy. i used full fat coconut milk (coconut fat is good for you) and red potatoes. the only problem was even on low heat...

Fabulous recipe. I adjusted the spices for our tastes, used chopped fresh cauliflower instead of potatoes, left out the milk, sour cream and almonds. Served with naan bread. Everyone loved it.

yum! i didn't add tomato or almonds, it was still delish!

Loved this! I scaled my recipe back to 2 servings as I only had a half can of lite coconut milk to use up. I used several mini potatoes as they were all I had on hand, and I cooked them ahead ...

Delicious and a great base for your own versions of curry.