Easiest Way to Make Chickpea Tomato Curry Spinach

Easy Chickpea Curry

It's refreshing and light with a squeeze of lemon juice, a drizzle of balsamic vinegar, and cashews for extra i like to keep the dressing light, too so the spinach isn't drenched in balsamic.

Recipe Summary Easy Chickpea Curry

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 | Chickpea Tomato Curry Spinach

1 tablespoon butter

1 onion, chopped

3 cloves garlic, minced

3 teaspoons curry powder

2 teaspoons garam masala

½ teaspoon ground paprika

½ teaspoon white sugar

½ teaspoon ground ginger

¼ teaspoon ground turmeric

¼ teaspoon salt

¼ teaspoon pepper

1 (15 ounce) can garbanzo beans, drained

2 potatoes, chopped

1 (14 ounce) can coconut milk

1 tomato, chopped

⅓ cup milk

2 tablespoons ketchup

2 tablespoons sour cream

2 cubes chicken bouillon

¼ cup ground almonds, or as needed

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.

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.

Info | Chickpea Tomato Curry Spinach

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

TAG : Easy Chickpea Curry

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