Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, butter chickpea curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Butter Chickpea Curry is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Butter Chickpea Curry is something that I have loved my whole life. They are nice and they look fantastic.

A delicious, creamy chickpea and potato curry, full of flavor and so simple. Serve over a bed of rice. Add soup, cream, chickpeas and potatoes.

To get started with this recipe, we must prepare a few components. You can have butter chickpea curry using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Butter Chickpea Curry:

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

This butter chickpea curry has a creamy and mouth-watering. How about a vegetarian curry for dinner tonight? Substitute your chicken with delicious chickpea. Instead of butter chicken, try this vegetarian version made with chickpeas and potatoes.

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.

It's similar in flavour and easy to make. Serve on a bed of rice. Butter chicken also known as chicken makhani is one of the most popular, lip smacking and Mix and then pour the cream to the curry. This recipe for an easy vegetarian chickpea curry is made with lots of vibrant and nutritious vegetables and is a nourishing meal Peanut Butter Fingers. Living a Life Fueled by Healthy Food and Fitness.

So that’s going to wrap this up with this special food butter chickpea curry recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!