Butter Chickpea Curry
Butter Chickpea Curry

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, butter chickpea curry. 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 well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Butter Chickpea Curry is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have butter chickpea curry using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Butter Chickpea Curry:
  1. Take butter, divided
  2. Get large onion, finely chopped
  3. Prepare garlic, minced or presses
  4. Get freshly grated ginger
  5. Prepare garam masala powder (a little less if you use the paste)
  6. Take mild curry powder
  7. Get turmeric
  8. Take cayenne pepper (adjust to taste)
  9. Get ground cumin
  10. Take salt
  11. Prepare tomato paste
  12. Make ready diced tomatoes
  13. Make ready full fat coconut milk
  14. Prepare chickpeas, drained and rinsed
  15. Take cornstarch
  16. Make ready heavy cream
  17. Take 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 this up for this special food butter chickpea curry recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more 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!