Ingredients

Serves : 4 1 tablespoon butter 1 onion, chopped 3 cloves garlic, minced 3 teaspoons curry powder 2 teaspoons garam masala 1/2 teaspoon ground paprika 1/2 teaspoon caster sugar 1/2 teaspoon ground ginger 1/4 teaspoon ground turmeric 1/4 teaspoon salt 1/4 teaspoon pepper 1 (400g) tin chickpeas, drained 2 potatoes, chopped 1 (400ml) tin coconut milk 1 tomato, chopped 75ml milk 2 tablespoons ketchup 2 tablespoons soured cream 2 chicken stock cubes 4 tablespoons ground almonds, or as needed

Directions
Prep:15min Cook:35min Ready in:50min 1. 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. 2. Mix in the chickpeas, potatoes, coconut milk, tomato, milk, ketchup, soured cream and stock cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.