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Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.
You already realize that the body needs a heart that is strong and healthy. Give it some thought: How can the rest of your body continue to be healthy if your heart is in bad shape? You already are aware that regular exercise and a healthy lifestyle are important in terms of the general health of your heart. Do you know, though, that a number of specific foods are great for making your heart be healthier? If you are interested to know which foods you should be eating to improve your heart health, go on reading.
Believe it or not, beans are really great for the health of your heart. It’s true that your nose won’t appreciate them so much, in particular, the after effects of ingesting beans, but they’re very healthy food items. This doesn’t mean that the simple act of eating beans will weaken the effects of other unhealthy foods you might be eating. What is true, though, is that putting green beans on your green salad instead of chicken or consuming soy burgers instead of beef hamburgers is a great course of action to take. The good news is that beans are delicious–good enough that you are likely to not miss the beef or chicken.
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We hope you got insight from reading it, now let’s go back to butter chickpea curry recipe. To cook butter chickpea curry you only need 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Butter Chickpea Curry:
- Take 4 tablespoons butter, divided
- Provide 1 large onion, finely chopped
- Get 3 cloves garlic, minced or presses
- You need 1 tablespoon freshly grated ginger
- You need 2 tablespoons garam masala powder (a little less if you use the paste)
- Use 2 teaspoons mild curry powder
- You need 1 teaspoon turmeric
- Take 1 teaspoon cayenne pepper (adjust to taste)
- Get 1/4 teaspoon ground cumin
- Get 1/4 teaspoon salt
- Prepare 170 g tomato paste
- Prepare 1 can (400 g) diced tomatoes
- Prepare 1 can (400 g) full fat coconut milk
- Take 3 cans (440 g) chickpeas, drained and rinsed
- Use 1 tablespoon cornstarch
- Provide 4 tablespoons heavy cream
- Use Chopped cilantro or parsley as garnish
Steps to make Butter Chickpea Curry:
- Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add onions, a pinch of salt and sauté for about 5 minutes, until translucent, stirring once in a while.
- Add garlic and sauté for 1 minute, until fragrant. Add ginger and all the spices and sauté for 30 seconds, until fragrant. Add tomato paste and give a good stir.
- Add the can of diced tomatoes, fill the can 3/4 full with water and add to the pan.
- Bring to a low simmer, cover and cook for 10 minutes, stirring every now and then. Remove from the heat, add coconut milk. Transfer to a pot and purée with an immersion blender until smooth and creamy.
- Return the pot to heat, add chickpeas and give a good stir. Cover and gently simmer for about 20-25 minutes, stirring every now and then.
- In a small bowl whisk cornstarch and (cold) heavy cream. (If the cornstarch doesn’t dissolve well, add a tiny bit of cold water). Add the slurry and the remaining 2 tablespoons of butter and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.
- Take a taste and adjust seasoning as needed. Sprinkle with chopped fresh cilantro or parsley and serve with rice and/or boiled potatoes.
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