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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 Difficult.
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In order to see results, it is definitely not a requirement to drastically change your eating habits. Even more crucial than entirely modifying your diet is simply substituting healthy eating choices whenever you can. As you get accustomed to the taste of these foods, you will discover that you’re eating more healthily than you did. Like many other habits, change occurs over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.
Evidently, it’s not at all hard to start incorporating healthy eating into your daily routine.
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 do it.
The ingredients needed to make Butter Chickpea Curry:
- Use of butter, divided.
- You need of large onion, finely chopped.
- Take of garlic, minced or presses.
- Use of freshly grated ginger.
- You need of garam masala powder (a little less if you use the paste).
- Take of mild curry powder.
- Get of turmeric.
- Use of cayenne pepper (adjust to taste).
- Take of ground cumin.
- Prepare of salt.
- Get of tomato paste.
- Get of diced tomatoes.
- Use of full fat coconut milk.
- Get of chickpeas, drained and rinsed.
- Use of cornstarch.
- Take of heavy cream.
- Take of 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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