Simple Way to Make Speedy Butter Chickpea Curry

Butter Chickpea Curry.

Simple Way to Make Speedy Butter Chickpea Curry

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, butter chickpea curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Butter Chickpea Curry is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Butter Chickpea Curry is something which I have loved my whole life.

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. {Take 4 tablespoons of butter, divided.
  2. {Make ready 1 of large onion, finely chopped.
  3. {Prepare 3 cloves of garlic, minced or presses.
  4. {Prepare 1 tablespoon of freshly grated ginger.
  5. {Make ready 2 tablespoons of garam masala powder (a little less if you use the paste).
  6. {Prepare 2 teaspoons of mild curry powder.
  7. {Make ready 1 teaspoon of turmeric.
  8. {Prepare 1 teaspoon of cayenne pepper (adjust to taste).
  9. {Get 1/4 teaspoon of ground cumin.
  10. {Take 1/4 teaspoon of salt.
  11. {Make ready 170 g of tomato paste.
  12. {Get 1 can (400 g) of diced tomatoes.
  13. {Prepare 1 can (400 g) of full fat coconut milk.
  14. {Get 3 cans (440 g) of chickpeas, drained and rinsed.
  15. {Make ready 1 tablespoon of cornstarch.
  16. {Prepare 4 tablespoons of heavy cream.
  17. {Prepare of 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 is going to wrap this up for this special food butter chickpea curry recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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