Butter Chickpea Curry

52 mins
Serves 1
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Directions

  1. 1Season 515g of cooked chickpeas with 1/2 tbsp of red chili powder, 1 tsp cumin, 1 tsp coriander, 1 tsp garlic paste, 1 tsp ginger paste, and 1/4 tsp kosher salt.
  2. 2Season 515g of cooked chickpeas with 1/2 tbsp of red chili powder, 1 tsp cumin, 1 tsp coriander, 1 tsp garlic paste, 1 tsp ginger paste, and 1/4 tsp kosher salt.
  3. 3Season 515g of cooked chickpeas with 1/2 tbsp of red chili powder, 1 tsp cumin, 1 tsp coriander, 1 tsp garlic paste, 1 tsp ginger paste, and 1/4 tsp kosher salt.
  4. 4Allow the seasoned chickpeas to marinate for 30 minutes or longer.
  5. 5Allow the seasoned chickpeas to marinate for 30 minutes or longer.
  6. 6Allow the seasoned chickpeas to marinate for 30 minutes or longer.
  7. 7To a large pan, add 1 tsp neutral oil and 1 tbsp of dairy-free butter.
  8. 8To a large pan, add 1 tsp neutral oil and 1 tbsp of dairy-free butter.
  9. 9To a large pan, add 1 tsp neutral oil and 1 tbsp of dairy-free butter.
  10. 10Add 65g of diced red onion and 1 tsp fresh chopped ginger to the pan and cook until tender.
  11. 11Add 65g of diced red onion and 1 tsp fresh chopped ginger to the pan and cook until tender.
  12. 12Add 65g of diced red onion and 1 tsp fresh chopped ginger to the pan and cook until tender.
  13. 13Stir in 1/2 tbsp red chili powder, 2 tsp garam masala, and 1/4 tsp salt for 30 seconds.
  14. 14Stir in 1/2 tbsp red chili powder, 2 tsp garam masala, and 1/4 tsp salt for 30 seconds.
  15. 15Stir in 1/2 tbsp red chili powder, 2 tsp garam masala, and 1/4 tsp salt for 30 seconds.
  16. 16Add 100g of chopped tomatoes, 50g of raw cashews, 1 1/2 cup of water, 1 tsp garlic paste, and 1 tsp ginger paste to the pan.
  17. 17Add 100g of chopped tomatoes, 50g of raw cashews, 1 1/2 cup of water, 1 tsp garlic paste, and 1 tsp ginger paste to the pan.
  18. 18Add 100g of chopped tomatoes, 50g of raw cashews, 1 1/2 cup of water, 1 tsp garlic paste, and 1 tsp ginger paste to the pan.
  19. 19Cover the pot, turn the heat to medium-low, and cook for 12 minutes.
  20. 20Cover the pot, turn the heat to medium-low, and cook for 12 minutes.
  21. 21Cover the pot, turn the heat to medium-low, and cook for 12 minutes.
  22. 22Transfer everything from the pot to a small blender and blend at high-speed until smooth.
  23. 23Transfer everything from the pot to a small blender and blend at high-speed until smooth.
  24. 24Transfer everything from the pot to a small blender and blend at high-speed until smooth.
  25. 25Strain the blended mixture back into the cooking pan.
  26. 26Strain the blended mixture back into the cooking pan.
  27. 27Strain the blended mixture back into the cooking pan.
  28. 28Add 1 1/2 tbsp of dairy-free butter and 200ml of vegan cream of choice (oat cream) to the pan.
  29. 29Add 1 1/2 tbsp of dairy-free butter and 200ml of vegan cream of choice (oat cream) to the pan.
  30. 30Add 1 1/2 tbsp of dairy-free butter and 200ml of vegan cream of choice (oat cream) to the pan.
  31. 31Mix until the butter and cream have incorporated into the sauce.
  32. 32Mix until the butter and cream have incorporated into the sauce.
  33. 33Mix until the butter and cream have incorporated into the sauce.
  34. 34Mix in the chickpeas until they are all coated in the sauce.
  35. 35Mix in the chickpeas until they are all coated in the sauce.
  36. 36Mix in the chickpeas until they are all coated in the sauce.
  37. 37Bring the pot to medium heat and allow to cook for 10 minutes.
  38. 38Bring the pot to medium heat and allow to cook for 10 minutes.
  39. 39Bring the pot to medium heat and allow to cook for 10 minutes.
  40. 40Turn off the heat.
  41. 41Turn off the heat.
  42. 42Turn off the heat.
  43. 43Garnish with dried fenugreek or parsley.
  44. 44Garnish with dried fenugreek or parsley.
  45. 45Garnish with dried fenugreek or parsley.
  46. 46Enjoy hot with naan bread, roti, or basmati rice.
  47. 47Enjoy hot with naan bread, roti, or basmati rice.
  48. 48Enjoy hot with naan bread, roti, or basmati rice.

Ingredients

  • 515 g cooked chickpeas
  • 515 g cooked chickpeas
  • 515 g cooked chickpeas
  • 0.5 tbsp red chili powder (kashmiri)
  • 0.5 tbsp red chili powder (kashmiri)
  • 0.5 tbsp red chili powder (kashmiri)
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 1 tsp neutral oil
  • 1 tsp neutral oil
  • 1 tsp neutral oil
  • 1 tbsp dairy-free butter
  • 1 tbsp dairy-free butter
  • 1 tbsp dairy-free butter
  • 65 g diced red onion
  • 65 g diced red onion
  • 65 g diced red onion
  • 1 tsp fresh chopped ginger
  • 1 tsp fresh chopped ginger
  • 1 tsp fresh chopped ginger
  • 0.5 tbsp red chili powder
  • 0.5 tbsp red chili powder
  • 0.5 tbsp red chili powder
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 100 g chopped tomatoes
  • 100 g chopped tomatoes
  • 100 g chopped tomatoes
  • 50 g raw cashews
  • 50 g raw cashews
  • 50 g raw cashews
  • 1.5 cup water
  • 1.5 cup water
  • 1.5 cup water
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1.5 tbsp dairy-free butter
  • 1.5 tbsp dairy-free butter
  • 1.5 tbsp dairy-free butter
  • 200 ml vegan cream (oat cream)
  • 200 ml vegan cream (oat cream)
  • 200 ml vegan cream (oat cream)
  • dried fenugreek or parsley
  • dried fenugreek or parsley
  • dried fenugreek or parsley

Equipment

bowlspatulapanlidblenderstrainer

Tips

  • If the sauce is too thick for your likings, add in a little more cream.
  • Enjoy hot with naan bread, roti or basmati rice.