Easy Chickpea Curry

Ingredients

• 1 tablespoon butter 
• 14 ounce coconut milk canned
• 15 ounce garbanzo beans drained canned
• 2 cubes chicken bouillon 
• 3 teaspoons curry powder 
• 2 teaspoons garam masala 
• 3 cloves garlic minced
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon ground paprika 
• 0.3 teaspoon ground turmeric 
• 2 tablespoons catsup 
• 0.3 cup milk 
• 1  onion chopped
• 0.3 teaspoon pepper 
• 2  potatoes chopped
• 0.3 teaspoon salt 
• 2 tablespoons cup heavy whipping cream sour
• 1  tomatoes chopped
• 0.5 teaspoon sugar white

Equipment

• sauce pan

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.
2. 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.
3. 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.