Butter Chickpea Curry
Directions
- 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.
- 2Allow the seasoned chickpeas to marinate for 30 minutes or longer.
- 3To a large pan, add 1 tsp neutral oil and 1 tbsp of dairy-free butter.
- 4Add 65g of diced red onion and 1 tsp fresh chopped ginger to the pan and cook until tender.
- 5Stir in 1/2 tbsp red chili powder, 2 tsp garam masala, and 1/4 tsp salt for 30 seconds.
- 6Add 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.
- 7Cover the pot, turn the heat to medium-low, and cook for 12 minutes.
- 8Transfer everything from the pot to a small blender and blend at high-speed until smooth.
- 9Strain the blended mixture back into the cooking pan.
- 10Add 1 1/2 tbsp of dairy-free butter and 200ml of vegan cream of choice (oat cream) to the pan.
- 11Mix until the butter and cream have incorporated into the sauce.
- 12Mix in the chickpeas until they are all coated in the sauce.
- 13Bring the pot to medium heat and allow to cook for 10 minutes.
- 14Turn off the heat.
- 15Garnish with dried fenugreek or parsley.
- 16Enjoy hot with naan bread, roti, or basmati rice.
Ingredients
- 515 g cooked chickpeas
- 0.5 tbsp red chili powder (kashmiri)
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic paste
- 1 tsp ginger paste
- 0.25 tsp kosher salt
- 1 tsp neutral oil
- 1 tbsp dairy-free butter
- 65 g diced red onion
- 1 tsp fresh chopped ginger
- 0.5 tbsp red chili powder
- 2 tsp garam masala
- 0.25 tsp salt
- 100 g chopped tomatoes
- 50 g raw cashews
- 1.5 cup water
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1.5 tbsp dairy-free butter
- 200 ml vegan cream (oat cream)
- 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.
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