Here is how Butter Chickpea Curry may help you in weight reduction
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Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Looking At The A Large Amount Of Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to butter chickpea curry recipe. To make butter chickpea curry you need 17 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Butter Chickpea Curry:
- You need 4 tablespoons butter, divided
- Provide 1 large onion, finely chopped
- Prepare 3 cloves garlic, minced or presses
- Prepare 1 tablespoon freshly grated ginger
- Take 2 tablespoons garam masala powder (a little less if you use the paste)
- Use 2 teaspoons mild curry powder
- Prepare 1 teaspoon turmeric
- Prepare 1 teaspoon cayenne pepper (adjust to taste)
- Take 1/4 teaspoon ground cumin
- Provide 1/4 teaspoon salt
- You need 170 g tomato paste
- Take 1 can (400 g) diced tomatoes
- Prepare 1 can (400 g) full fat coconut milk
- You need 3 cans (440 g) chickpeas, drained and rinsed
- Take 1 tablespoon cornstarch
- Use 4 tablespoons heavy cream
- Provide Chopped cilantro or parsley as garnish
Steps 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.
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