Recipe of Perfect Butter Chickpea Curry

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Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.

Wholesome eating encourages a feeling of health and wellbeing. Increasing our consumption of sensible foods while decreasing the intake of unhealthy kinds contributes to a more healthy feeling. Eating more vegetables helps you feel much better than eating a portion of pizza. This is often a problem, however, in terms of eating between meals. Shopping for snacks can be a struggle because you have so many options. Here are a few healthy snacks which you can use when you need a quick pick me up.

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You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it's simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to butter chickpea curry recipe. You can cook butter chickpea curry using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Butter Chickpea Curry:

1. Get 4 tablespoons of butter, divided.
2. Use 1 of large onion, finely chopped.
3. Use 3 cloves of garlic, minced or presses.
4. Get 1 tablespoon of freshly grated ginger.
5. You need 2 tablespoons of garam masala powder (a little less if you use the paste).
6. Get 2 teaspoons of mild curry powder.
7. You need 1 teaspoon of turmeric.
8. Take 1 teaspoon of cayenne pepper (adjust to taste).
9. Get 1/4 teaspoon of ground cumin.
10. Provide 1/4 teaspoon of salt.
11. Provide 170 g of tomato paste.
12. Provide 1 can (400 g) of diced tomatoes.
13. Use 1 can (400 g) of full fat coconut milk.
14. Provide 3 cans (440 g) of chickpeas, drained and rinsed.
15. Use 1 tablespoon of cornstarch.
16. Use 4 tablespoons of heavy cream.
17. Provide of 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..

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