Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, butter chickpea curry. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Butter Chickpea Curry is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Butter Chickpea Curry is something that I’ve loved my entire life.
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 that.
The ingredients needed to make Butter Chickpea Curry:
- Get 4 tablespoons butter, divided
- Take 1 large onion, finely chopped
- Make ready 3 cloves garlic, minced or presses
- Take 1 tablespoon freshly grated ginger
- Prepare 2 tablespoons garam masala powder (a little less if you use the paste)
- Make ready 2 teaspoons mild curry powder
- Take 1 teaspoon turmeric
- Prepare 1 teaspoon cayenne pepper (adjust to taste)
- Make ready 1/4 teaspoon ground cumin
- Take 1/4 teaspoon salt
- Take 170 g tomato paste
- Make ready 1 can (400 g) diced tomatoes
- Prepare 1 can (400 g) full fat coconut milk
- Prepare 3 cans (440 g) chickpeas, drained and rinsed
- Take 1 tablespoon cornstarch
- Make ready 4 tablespoons heavy cream
- Prepare Chopped cilantro or parsley as garnish
Instructions to make Butter Chickpea Curry:
- 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.
- 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.
- Add the can of diced tomatoes, fill the can 3/4 full with water and add to the pan.
- 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.
- 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.
- 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.
- 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 with this exceptional food butter chickpea curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
