Rating: 4.5 stars
59 Ratings
  • 5 star values: 42
  • 4 star values: 16
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 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.

Recipe Summary

cook:
35 mins
total:
50 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

505 calories; protein 11.9g; carbohydrates 49.7g; fat 31.8g; cholesterol 12.7mg; sodium 1072.6mg. Full Nutrition
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