If you love butter chicken, you’re going to love this creamy butter chickpea curry. This super aromatic curry takes less than 20 minutes to make which makes it the best healthy weeknight dinner recipe.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Chickpeas.
- 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, paprika, cardamom 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.
- Stock.
- Cream. Heavy / Whipping. If you’d prefer to keep this recipe vegan, use cashew cream.
- 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 deep pot. Saute the 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 add to the sauce. Allow to simmer for another 10 minutes. Season to taste then serve with rice and naan bread.
What to serve with chickpea curry
- Cheese-stuffed garlic Naan
- Marinated cucumber salad
- Steamed rice.
- Roti/Poppadoms.
Easy Butter Chickpea Curry
If you love butter chicken, you're going to love this creamy butter chickpea curry. This super aromatic curry take less than 30 minutes to make!
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Servings: 6
Calories: 339kcal
Ingredients
- 3 400g (14oz) cans chickpeas drained and rinsed
- 2 tbsp butter
- 1 tbsp oil
- 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
To serve
- steamed rice
- naan bread
Instructions
- Melt the butter with the oil in a deep pot.
- Saute the 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.
Nutrition
Calories: 339kcal | Carbohydrates: 45g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 154mg | Potassium: 707mg | Fiber: 12g | Sugar: 11g | Vitamin A: 713IU | Vitamin C: 11mg | Calcium: 90mg | Iron: 5mg
Very good, but used coconut milk instead of cream, as a way of cutting the lactose content, I look forward to cooking this one again.