If you love butter chicken, you’re going to love this creamy butter chickpea curry. This super aromatic dish takes less than 20 minutes to make which makes it the best healthy weeknight dinner recipe.
Table of Contents
- Chickpeas/garbanzo beans.
- Butter + Vegetable oil. Use vegan butter if you’d prefer to keep this recipe vegan.
- Fresh garlic.
- Fresh ginger.
- Spices: I prefer using a combination of Garam Masala, turmeric, paprika, cardamom, cumin and coriander. You can however use any curry powder/blend that you have or like.
- Tomatoes. I used tomato puree (not paste). Passata can also work. Chopped tomatoes are also fine but I prefer the rich, smoothness the puree adds.
- Cream. Heavy / Whipping. If you’d prefer to keep this recipe vegan or dairy-free, use cashew cream or coconut milk.
- Sugar. Optional, but I like the way it mellows the acidity of the tomatoes.
- Salt and pepper.
How to make chickpea curry
- Make the butter curry sauce: Melt the butter with the oil in a large pan or pot over medium heat. Saute the onion, garlic and ginger until fragrant. Add the spices and cook until the pan is dry. Pour in the tomatoes, stock and cream. Add the sugar, salt and pepper. Bring to a simmer and cook for 10 minute until reduced slightly.
- Add the chickpeas and simmer: Drain and rinse the chickpeas then stir into the sauce. Allow to simmer for another 10 minutes. Season to taste then serve in large bowls with basmati rice and naan bread. Garnish with fresh cilantro/coriander.
What to serve with chickpea curry
Curries are always best served with fluffy basmati rice, naan bread or roti. I also love poppadoms as they add so much texture. For a gluten-free or low carb option, use cauliflower rice.
Easy Butter Chickpea Curry
- 3 400g (14oz) cans chickpeas drained and rinsed
- 2 tbsp butter
- 1 tbsp oil
- 1 onion finely chopped
- 3 garlic cloves crushed
- 2 tsp fresh ginger crushed
- 1 tbsp Garam Masala
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp ground cardamom
- 400 g (14oz) tomato puree
- ½ cup vegetable stock
- ½ cup cream
- 1 tsp sugar
- salt and pepper to taste
- steamed rice
- naan bread
- Melt the butter with the oil in a deep pot.
- Saute the onion ,garlic and ginger until fragrant. Add the spices and cook until the pan is dry.
- Pour in the tomatoes, stock and cream. Add the sugar, salt and pepper.
- Bring to a simmer and cook for 10 minute until reduced slightly.
- Drain and rinse the chickpeas then add to the sauce.
- Allow to simmer for another 10 minutes.
- Season to taste then serve with rice and naan bread.