How to Prepare Speedy Butter Chickpea Curry

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, butter chickpea curry. One of my favorites food recipes. For mine, I will 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 foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Butter Chickpea Curry is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. 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 4 tablespoons butter, divided
2. Take 1 large onion, finely chopped
3. Prepare 3 cloves garlic, minced or presses
4. Get 1 tablespoon freshly grated ginger
5. Prepare 2 tablespoons garam masala powder (a little less if you use the paste)
6. Get 2 teaspoons mild curry powder
7. Get 1 teaspoon turmeric
8. Prepare 1 teaspoon cayenne pepper (adjust to taste)
9. Take 1/4 teaspoon ground cumin
10. Prepare 1/4 teaspoon salt
11. Get 170 g tomato paste
12. Prepare 1 can (400 g) diced tomatoes
13. Prepare 1 can (400 g) full fat coconut milk
14. Take 3 cans (440 g) chickpeas, drained and rinsed
15. Make ready 1 tablespoon cornstarch
16. Prepare 4 tablespoons 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 confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!