Butter Chickpea Curry Recipe

Butter Chickpea Curry Recipe

creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked!  I don't know where it came from but I'm glad she did! Serve over a bed of rice.

This butter chickpea recipe can easily be converted to a vegan recipe. Just swap the butter with vegan butter and heavy cream for coconut milk. 

Indian Butter Chickpeas also make great leftovers, so you can make some ahead for quick lunches or dinners on nights when you don’t have much time to cook. 

Ingredients:

• 2 cup chickpeas

• 1/2 cup fresh cream

• 1/2 teaspoon minced ginger

• 1 teaspoon curry powder

• 1/2 teaspoon minced garlic

• 2 medium chopped into cubes potato

• 1 cup tomato puree

• 1/2 teaspoon salt

• 1/2 teaspoon cumin

• 1 teaspoon garam masala powder

• 1 1/2 large chopped onion

• 2 tablespoon canola oil/ rapeseed oil

• 1 handful chopped coriander leaves

Recipe:

• Step 1 Boil potatoes for Butter Chickpeas Curry

          Boil the potatoes in a saucepan over a high flame until tender. Drain and keep them aside.

• Step 2 Saute the onion and garlic

           Next, heat oil in a pan, add cumin seeds, garlic, and onion. Saute well until the onions are translucent. Now, add garam masala, salt, ginger, curry powder and stir it for 3 minutes.

• Step 3 Cook the chickpeas and tomatoes for 10 minutes

           Add tomato soup, fresh cream, chickpeas, and potatoes. Stir well and cook for 10 minutes on medium flame. Garnish it with chopped onion, coriander leaves and serve hot with roti, naan, or rice.

Butter Chickpeas is a vegetarian version of the classic Butter Chicken. An easy, loaded flavor butter chickpea curry will rival any butter chicken that you have ever tasted!!! A must-try recipe.