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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 |
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 (15 ounce) can garbanzo beans, drained |
2 potatoes, chopped |
1 (14 ounce) can coconut milk |
1 tomato, chopped |
1/3 cup milk |
2 tablespoons ketchup |
2 tablespoons sour cream |
2 cubes chicken bouillon |
1/4 cup ground almonds, or as needed |
Directions:
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.
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