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Home » Recipes » Easy Butter Chickpea Curry

Easy Butter Chickpea Curry

September 4, 2021 by Alida Ryder 1 Comment

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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.

Butter chickpea curry

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

  1. 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.
  2. 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

  1. Cheese-stuffed garlic Naan
  2. Marinated cucumber salad
  3. Steamed rice.
  4. Roti/Poppadoms.

Butter chickpea curry

 

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!
5 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: Indian
Keyword: Chickpea curry, Chickpea curry recipe, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 339kcal
Author: Alida Ryder

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

 

Filed Under: Dinner Recipes, Gluten Free, Recipes, Vegetarian Tagged With: Butter Chicken, chickpea curry, Curry, easy recipe, Gluten Free, healthy dinner, vegan curry, vegetarian curry

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Comments

  1. Robin

    September 6, 2021 at 10:07 PM

    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.

    Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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