Name: Easy Chickpea Curry
Ingredients: 1 tablespoon butter; 1 onion, chopped; 3 cloves garlic, minced; 3 teaspoons curry powder; 2 teaspoons garam masala; 0.5 teaspoon ground paprika; 0.5 teaspoon white sugar; 0.5 teaspoon ground ginger; 0.25 teaspoon ground turmeric; 0.25 teaspoon salt; 0.25 teaspoon pepper; 2 potatoes, chopped; 1 (15 ounce) can garbanzo beans, drained; 1 (14 ounce) can coconut milk; 1 tomato, chopped; 1/3 cup milk; 2 tablespoons ketchup; 2 tablespoons sour cream; 2 cubes chicken bouillon; 0.25 cup ground almonds, or as needed

Ingredients

1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
3 teaspoons curry powder
2 teaspoons garam masala
0.5 teaspoon ground paprika
0.5 teaspoon white sugar
0.5 teaspoon ground ginger
0.25 teaspoon ground turmeric
0.25 teaspoon salt
0.25 teaspoon pepper
2 potatoes, chopped
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can coconut milk
1 tomato, chopped
1/3 cup milk
2 tablespoons ketchup
2 tablespoons sour cream
2 cubes chicken bouillon
0.25 cup ground almonds, or as needed

Steps

Melt butter in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and black pepper; cook and stir until spices are lightly toasted, 3 to 4 minutes.
Stir in potatoes, garbanzo beans, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes; simmer over medium-low heat until potatoes are tender, about 25 minutes. Stir in ground almonds to thicken.