Butter Chickpea Curry
Butter Chickpea Curry

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, butter chickpea curry. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Butter Chickpea Curry is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Butter Chickpea Curry is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook butter chickpea curry using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Butter Chickpea Curry:
  1. Take 4 tablespoons butter, divided
  2. Get 1 large onion, finely chopped
  3. Prepare 3 cloves garlic, minced or presses
  4. Make ready 1 tablespoon freshly grated ginger
  5. Make ready 2 tablespoons garam masala powder (a little less if you use the paste)
  6. Make ready 2 teaspoons mild curry powder
  7. Make ready 1 teaspoon turmeric
  8. Make ready 1 teaspoon cayenne pepper (adjust to taste)
  9. Make ready 1/4 teaspoon ground cumin
  10. Get 1/4 teaspoon salt
  11. Prepare 170 g tomato paste
  12. Get 1 can (400 g) diced tomatoes
  13. Get 1 can (400 g) full fat coconut milk
  14. Make ready 3 cans (440 g) chickpeas, drained and rinsed
  15. Make ready 1 tablespoon cornstarch
  16. Take 4 tablespoons heavy cream
  17. Prepare Chopped cilantro or parsley as garnish
Instructions to make Butter Chickpea Curry:
  1. Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add onions, a pinch of salt and sauté for about 5 minutes, until translucent, stirring once in a while.
  2. Add garlic and sauté for 1 minute, until fragrant. Add ginger and all the spices and sauté for 30 seconds, until fragrant. Add tomato paste and give a good stir.
  3. Add the can of diced tomatoes, fill the can 3/4 full with water and add to the pan.
  4. Bring to a low simmer, cover and cook for 10 minutes, stirring every now and then. Remove from the heat, add coconut milk. Transfer to a pot and purée with an immersion blender until smooth and creamy.
  5. Return the pot to heat, add chickpeas and give a good stir. Cover and gently simmer for about 20-25 minutes, stirring every now and then.
  6. In a small bowl whisk cornstarch and (cold) heavy cream. (If the cornstarch doesn’t dissolve well, add a tiny bit of cold water). Add the slurry and the remaining 2 tablespoons of butter and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.
  7. Take a taste and adjust seasoning as needed. Sprinkle with chopped fresh cilantro or parsley and serve with rice and/or boiled potatoes.

So that’s going to wrap it up for this exceptional food butter chickpea curry recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!