Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, butter chickpea curry. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Butter Chickpea Curry is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Butter Chickpea Curry is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have butter chickpea curry using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Butter Chickpea Curry:
- Take 4 tablespoons butter, divided
- Prepare 1 large onion, finely chopped
- Prepare 3 cloves garlic, minced or presses
- Get 1 tablespoon freshly grated ginger
- Get 2 tablespoons garam masala powder (a little less if you use the paste)
- Make ready 2 teaspoons mild curry powder
- Take 1 teaspoon turmeric
- Take 1 teaspoon cayenne pepper (adjust to taste)
- Prepare 1/4 teaspoon ground cumin
- Take 1/4 teaspoon salt
- Get 170 g tomato paste
- Take 1 can (400 g) diced tomatoes
- Get 1 can (400 g) full fat coconut milk
- Make ready 3 cans (440 g) chickpeas, drained and rinsed
- Get 1 tablespoon cornstarch
- Get 4 tablespoons heavy cream
- Make ready 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 this up for this special food butter chickpea curry recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
