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Butter Chickpea Curry
Butter Chickpea Curry

Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons why this is so. There are a lot of illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more efforts to try to get us to adopt a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that lots of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, simply making some modest changes can positively impact day-to-day eating habits.

These better food choices can be applied to other foods such as your cooking oils. For example, monounsaturated fat such as olive oil can be helpful in offsetting the bad cholesterol in your diet. It also provides vitamin E which is healthy for your skin, among other things. If you currently are eating plenty of fresh fruits and vegetables, you may want to think about where you’re getting them and if it’s the best source. If at all possible, try buying organic produce that has not been sprayed with toxic pesticides. If you can find a good local supplier of fresh fruit and veggies, you can also eat foods that have not lost their nutrients because of storage or not being picked at the right time.

As you can see, it’s not at all hard to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to butter chickpea curry recipe. You can have butter chickpea curry using 17 ingredients and 7 steps. Here is how you achieve it.

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