Butter Chickpea Curry
Butter Chickpea Curry

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way 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 unique. This is gonna smell and look delicious.

Butter Chickpea Curry is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Butter Chickpea Curry is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must 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:
  1. Take butter, divided
  2. Prepare large onion, finely chopped
  3. Make ready garlic, minced or presses
  4. Make ready freshly grated ginger
  5. Get garam masala powder (a little less if you use the paste)
  6. Get mild curry powder
  7. Get turmeric
  8. Make ready cayenne pepper (adjust to taste)
  9. Prepare ground cumin
  10. Make ready salt
  11. Prepare tomato paste
  12. Get diced tomatoes
  13. Prepare full fat coconut milk
  14. Take chickpeas, drained and rinsed
  15. Get cornstarch
  16. Take heavy cream
  17. Get 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. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!