Easy Butter Chickpea Curry
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.
Ingredients
- Chickpeas/garbanzo beans.
- Butter + Vegetable oil. Use vegan butter if you’d prefer to keep this recipe vegan.
- Onion.
- 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.
- Stock.
- 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.
- Cheese-stuffed garlic Naan
- Marinated cucumber salad
- Steamed rice.
- Roti/Poppadoms.
Servings: 6
Calories: 339kcal
Ingredients
- 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
To serve
- steamed rice
- naan bread
Instructions
- 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.
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
Tried this recipe?Let us know how it was!
I have been looking for a butter chickpea curry for a while and finally made this one which turned out amazing! It will be a great addition to my meat free meals. It is super easy to make yet still has the lovely authentic taste of a traditional Indian curry. A side note from anyone from the UK, the tomato puree in this recipe would be what we call tomato passata here. I have found this can cause confusion in some food blogs if they are not from the UK.
Hi Debbie, we can actually get tomato purée from just about any supermarket, we get ours from Abel and Cole but Sainsbury’s also have an organic tomato purée. Passata is a strained tomato sauce, whereas the purée is the whole tomato in an obliterated form. All the best!
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.