Butter Chickpea Curry
Butter Chickpea Curry

Hey everyone, I hope you are having an amazing day today.it’s Lloyd Dawson. Today, I’m gonna show you how to make a distinctive dish, butter chickpea curry. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must first 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. Make ready 4 tablespoons butter, divided
  2. Make ready 1 large onion, finely chopped
  3. Make ready 3 cloves garlic, minced or presses
  4. Prepare 1 tablespoon freshly grated ginger
  5. Prepare 2 tablespoons garam masala powder (a little less if you use the paste)
  6. Prepare 2 teaspoons mild curry powder
  7. Get 1 teaspoon turmeric
  8. Get 1 teaspoon cayenne pepper (adjust to taste)
  9. Make ready 1/4 teaspoon ground cumin
  10. Get 1/4 teaspoon salt
  11. Get 170 g tomato paste
  12. Make ready 1 can (400 g) diced tomatoes
  13. Prepare 1 can (400 g) full fat coconut milk
  14. Take 3 cans (440 g) chickpeas, drained and rinsed
  15. Get 1 tablespoon cornstarch
  16. Prepare 4 tablespoons heavy cream
  17. Get 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 this up for this special food butter chickpea curry recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!