Easy Chickpea Curry

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

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.