2 tsp butter
1 onion, chopped
3 cloves garlic, minced
3 tsp curry powder
2 tsp garam masala
1/2 tsp paprika
1/2 tsp sugar
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp salt
1/4 tsp pepper
1 15 oz can garbanzo beans, drained
2 potatoes, chopped
1 14 oz can light coconut milk
1 tomato, chopped
1/3 cup non fat milk
2 T ketchup
2 T light sour cream
2 cubes chicken bouillon
1/4 cup ground almonds, or as needed
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.
Serves: 5 cups
Nutritional Information:
285 Cals
9.53g Total Fat
2.19g Sat Fat
6.34mg Cholesterol
673mg Sodium
39g Carbohydrate
6.74g Dietary Fiber
3.4g Sugars
9.37g Protein
