Butter Chickpea Curry

Ingredients

• 1 tbsp Coconut Oil
• 1 large onion, finely diced
• 4-6 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 tbsp of curry powder
• 1 tbsp of garam masala
• 1 tsp of smoked paprika
• 1/2 tsp of cinnamon
• 2 tbsp of tomato paste
• 1 tin Chopped Tomatoes
• 2 tins of Chickpeas
• 400ml full-fat coconut milk
• 2 tbsp of vegan butter, softened at room temperature
• 2 tbsp of nutritional yeast
• Salt to taste
• Fresh chilli & fresh coriander for garnish (optional)
• Basmati rice & homemade naan bread to serve

Method

1. In a large pan, heat the coconut oil over medium heat. Add the finely diced onion and sauté until it becomes translucent.
2. Stir in the minced garlic and grated ginger, and sauté for an additional 2-3 minutes until fragrant. Add the curry powder, garam masala, smoked paprika, cinnamon, and stir well to coat the onions. Sauté for a couple of minutes to enhance the spices’ fragrant flavours.
3. Incorporate the tomato paste into the spiced mixture, stirring it thoroughly. Continue to cook for about 3-5 minutes until the paste deepens in colour. Pour in the chopped tomatoes, stirring to combine, then let the mixture simmer for about 5 minutes. Add one can of drained and rinsed chickpeas to the pan. Stir to blend them into the tomato mixture.
4. In a blender, combine the second tin of chickpeas, including the liquid from the tin, coconut milk, softened vegan butter and nutritional yeast until you get a smooth, creamy sauce. Pour the creamy chickpea sauce into the pan with the tomato mixture, combining the two. Continue to simmer for 10-15 minutes until the sauce thickens to your desired consistency.
5. Season to taste with salt and garnish with fresh coriander and diced chilli, if you prefer a little heat. Then serve with a side of fragrant basmati rice and fluffy naan bread.

Recipe from Mr Organic.

Why not also try our Cheesy Mash Topped Meatloaf?

NorthernLife Sep/Oct/Nov 25