Butter Chickpea Curry
Butter Chickpea Curry

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, butter chickpea curry. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Butter Chickpea Curry is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Butter Chickpea Curry is something which I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Butter Chickpea Curry:
  1. Prepare 4 tablespoons butter, divided
  2. Prepare 1 large onion, finely chopped
  3. Take 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. Prepare 1 teaspoon cayenne pepper (adjust to taste)
  9. Take 1/4 teaspoon ground cumin
  10. Prepare 1/4 teaspoon salt
  11. Take 170 g tomato paste
  12. Prepare 1 can (400 g) diced tomatoes
  13. Take 1 can (400 g) full fat coconut milk
  14. Get 3 cans (440 g) chickpeas, drained and rinsed
  15. Make ready 1 tablespoon cornstarch
  16. Take 4 tablespoons heavy cream
  17. Make ready Chopped cilantro or parsley as garnish
Steps 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 is going to wrap it up for this special food butter chickpea curry recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!