Steps to Prepare Speedy Butter Chickpea Curry

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Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Beneficial Pertaining To Your Health.

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We hope you got insight from reading it, now let’s go back to butter chickpea curry recipe. You can have butter chickpea curry using 17 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Butter Chickpea Curry:

1. Get 4 tablespoons butter, divided
2. Prepare 1 large onion, finely chopped
3. Use 3 cloves garlic, minced or presses
4. Use 1 tablespoon freshly grated ginger
5. Provide 2 tablespoons garam masala powder (a little less if you use the paste)
6. Prepare 2 teaspoons mild curry powder
7. Provide 1 teaspoon turmeric
8. Get 1 teaspoon cayenne pepper (adjust to taste)
9. You need 1/4 teaspoon ground cumin
10. Take 1/4 teaspoon salt
11. Prepare 170 g tomato paste
12. Prepare 1 can (400 g) diced tomatoes
13. Use 1 can (400 g) full fat coconut milk
14. Prepare 3 cans (440 g) chickpeas, drained and rinsed
15. Provide 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.

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