Butter Chickpea Curry
Butter Chickpea Curry

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, butter chickpea curry. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Butter Chickpea Curry is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Butter Chickpea Curry is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook butter chickpea curry using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Butter Chickpea Curry:
  1. Make ready 4 tablespoons butter, divided
  2. Prepare 1 large onion, finely chopped
  3. Make ready 3 cloves garlic, minced or presses
  4. Take 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. Prepare 1 teaspoon turmeric
  8. Prepare 1 teaspoon cayenne pepper (adjust to taste)
  9. Take 1/4 teaspoon ground cumin
  10. Get 1/4 teaspoon salt
  11. Prepare 170 g tomato paste
  12. Prepare 1 can (400 g) diced tomatoes
  13. Take 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. 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’s going to wrap it up for this exceptional food butter chickpea curry recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!