How to Make 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 Treats that offer You Energy.

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If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. Starting your working day with a piece of whole grain bread toasted can give you that additional boost you need to get going. When you require a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than processed grains included in white bread.

You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. Choosing to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to butter chickpea curry recipe. To cook butter chickpea curry you only need 17 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Butter Chickpea Curry:

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

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