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Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.
You already are aware of how important it is to have a fit and healthy heart. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy either. You already know that getting regular exercise and leading a healthy lifestyle both factor to a great extent into the overall health of your heart. Did you already know, however, that there are some foods that can help your heart be healthy? If you would like to know which foods to eat to improve your heart health, go on reading.
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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 it.
The ingredients needed to make Butter Chickpea Curry:
- Provide 4 tablespoons butter, divided
- Prepare 1 large onion, finely chopped
- Use 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
- Use 1 teaspoon turmeric
- Use 1 teaspoon cayenne pepper (adjust to taste)
- Use 1/4 teaspoon ground cumin
- Use 1/4 teaspoon salt
- Take 170 g tomato paste
- Get 1 can (400 g) diced tomatoes
- You need 1 can (400 g) full fat coconut milk
- Get 3 cans (440 g) chickpeas, drained and rinsed
- You need 1 tablespoon cornstarch
- Provide 4 tablespoons heavy cream
- Use 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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