Easy butter chickpea curry Recipe

Here’s a simple and delicious recipe for Easy Butter Chickpea Curry that’s perfect for a quick weeknight dinner!

Easy Butter Chickpea Curry

Ingredients:

• 2 tablespoons butter (or ghee)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes (or 2 cups fresh tomatoes, chopped)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup coconut milk (or heavy cream)
• Salt to taste
• Fresh cilantro, for garnish

Optional Add-ins:

• 1 cup spinach or kale
• 1/2 cup peas

Instructions:

1. Sauté Aromatics:
   • In a large pan, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes soft and translucent.
   • Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
2. Add Spices:
   • Add the cumin, coriander, garam masala, turmeric, and chili powder to the pan. Stir well and cook for another minute to toast the spices.
3. Add Tomatoes and Chickpeas:
   • Pour in the diced tomatoes (with their juices) and stir to combine. Cook for 3-4 minutes until the mixture thickens slightly.
   • Add the chickpeas, mixing everything together. Let it cook for another 5 minutes to heat through.
4. Add Coconut Milk:
   • Pour in the coconut milk (or heavy cream) and stir well. Let it simmer for about 5-10 minutes, allowing the flavors to meld. If you’re adding spinach or peas, toss them in during the last few minutes of cooking.
5. Season and Serve:
   • Taste and adjust seasoning with salt as needed.
   • Garnish with fresh cilantro before serving.

Serving Suggestions:

Serve this delicious butter chickpea curry over steamed rice, quinoa, or with naan bread for a complete meal. Enjoy!