53 Ratings
  • 5 star values: 38
  • 4 star values: 14
  • 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.

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Ingredients

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

Directions

  • 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; 31.8 g total fat; 13 mg cholesterol; 1073 mg sodium. 49.7 g carbohydrates; 11.9 g protein; Full Nutrition


Reviews (39)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/23/2010
loved this curry. i left out the last 5 ingredients and it turned out yummy. i used full fat coconut milk (coconut fat is good for you) and red potatoes. the only problem was even on low heat w/ the lid on it stuck a little on the bottom but not enough to effect the dish. next time i will add chopped cilantro and green tomato chutney and naan bread.
(9)

Most helpful critical review

Rating: 3 stars
04/15/2013
This is such a disappointing recipe given all the ingredients. I felt like it had little flavor. I won't make this again.
(1)
53 Ratings
  • 5 star values: 38
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/09/2009
I thought this was pretty good if you really have a craving for Indian. I did cut some calories by using light coconut milk and light sour cream. Served with jasmine rice. It was pretty easy to prepare although there were a lot of ingredients - I would recommend measuring and putting all the spices together before starting to cook the onions. Overall it was tasty but I didn't find it exceptional.
(18)
Rating: 4 stars
11/11/2009
This was a HUGE hit at my last dinner party. I would give this 5 stars except I changed the recipe a bit. I left out the last 5 ingredients and it turned out great. I just couldn't add ketchup and sour cream and didn't need the milk bouillon or ground almonds. As others suggested I also used light coconut milk and cooked it much longer than indicated to get my potatoes to cook through. I used new potatoes and needed to add about 15 minutes to the cook time. Squeeze some lime juice over just before serving. Yummy!
(17)
Rating: 4 stars
12/07/2009
I have been making curry almost weekly for quite some time now. For some reason I got a bug to try a new recipe and this is one that popped up. I chose it because of its use of garam masala and turmeric - true flavors of India. My family eats a gluten and casein (dairy) free diet so I did make some changes. My replacements were as follows: butter - Earth Balance soy-free milk - DariFree milk replacer sour cream - Tofutti Better Than Sour Cream chicken bouillon - Gluten free all-natural chicken flavor concentrate I also only had one regular potato so I used it and a sweet potato as sweet potatoes are what I typically use in my curry. I did not add the ground almonds because I didn't feel it needed thickening. Others mentioned they did not add the ketchup. I did but didn't really taste what difference it made. The taste of this was about four stars. I almost gave this three stars because I felt the recipe called for a lot of ingredients - not to mention ingredients not typically used in curry but I felt that it is not the fault of recipe provider that I'm spoiled by another recipe that has less ingredients. The recipe I normally use packs a much more flavorful punch and this one left me feeling that it was good but needed something. Maybe lemon juice?
(10)
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Rating: 5 stars
08/23/2010
loved this curry. i left out the last 5 ingredients and it turned out yummy. i used full fat coconut milk (coconut fat is good for you) and red potatoes. the only problem was even on low heat w/ the lid on it stuck a little on the bottom but not enough to effect the dish. next time i will add chopped cilantro and green tomato chutney and naan bread.
(9)
Rating: 4 stars
10/29/2012
Fabulous recipe. I adjusted the spices for our tastes used chopped fresh cauliflower instead of potatoes left out the milk sour cream and almonds. Served with naan bread. Everyone loved it.
(8)
Rating: 5 stars
12/10/2011
Loved this! I scaled my recipe back to 2 servings as I only had a half can of lite coconut milk to use up. I used several mini potatoes as they were all I had on hand and I cooked them ahead in the microwave for a couple of minutes based on others comments - perfect! I also left out the ground almonds and cubes of bouillon - the almonds I did not have and the bouillon cubes I do not use but figured they would just add a ton of sodium anyway! Fantastic...next time will make it to serve over basmati as I only ate it as a side dish to my chicken!! Super yummy will make again for sure:)
(5)
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Rating: 5 stars
12/23/2010
yum! i didn't add tomato or almonds it was still delish!
(5)
Rating: 5 stars
07/25/2011
Love it!
(5)
Rating: 5 stars
02/22/2010
This was really good and very simple. I quadrupled this recipe to make it for a group of about 15 people. I didn't add the milk or ketchup. I also used the seasoning All Spice instead of the Garam Masala. Since I was using four cans of coconut milk I substituted one with a can of lite coconut milk.
(4)