Description
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.
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 teaspoons curry powder
- 2 teaspoons garam masala
- ½ teaspoon ground paprika
- ½ teaspoon white sugar
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (15 ounce) can garbanzo beans, drained
- 2 potatoes, chopped
- 1 (14 ounce) can coconut milk
- 1 tomato, chopped
- ⅓ cup milk
- 2 tablespoons ketchup
- 2 tablespoons sour cream
- 2 cubes chicken bouillon
- ¼ cup ground almonds, or as needed
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4