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Butter Chickpea Curry
Butter Chickpea Curry

Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

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Know that blueberries are a fantastic source of heart healthy. You should know that blueberries have lots of antioxidants, specially pterostilbene. Pterostilbene acts much like the resveratrol found in grapes. This specific antioxidant assists your body to be a lot better at processing your fats and cholesterol. When your body is efficient at breaking down these things, they won’t build up in your system and or cause heart problems. This, basically, makes your heart as healthy as it can possibly be.

There are lots of foods out there that that are great for your body. The truth is that everything that we’ve mentioned here can help your body in many ways. They are particularly terrific, though, for making your heart healthy as it possibly can. Try introducing these heart-healthy foods into your diet regularly. Your heart will be so much better if you do!

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 do it.

The ingredients needed to make Butter Chickpea Curry:
  1. Get 4 tablespoons butter, divided
  2. Use 1 large onion, finely chopped
  3. Provide 3 cloves garlic, minced or presses
  4. Get 1 tablespoon freshly grated ginger
  5. Provide 2 tablespoons garam masala powder (a little less if you use the paste)
  6. Take 2 teaspoons mild curry powder
  7. Prepare 1 teaspoon turmeric
  8. Get 1 teaspoon cayenne pepper (adjust to taste)
  9. Prepare 1/4 teaspoon ground cumin
  10. Get 1/4 teaspoon salt
  11. You need 170 g tomato paste
  12. Get 1 can (400 g) diced tomatoes
  13. Take 1 can (400 g) full fat coconut milk
  14. You need 3 cans (440 g) chickpeas, drained and rinsed
  15. Provide 1 tablespoon cornstarch
  16. You need 4 tablespoons heavy cream
  17. You need Chopped cilantro or parsley as garnish
Steps to make Butter Chickpea Curry:
  1. 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.
  2. 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.
  3. Add the can of diced tomatoes, fill the can 3/4 full with water and add to the pan.
  4. 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.
  5. 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.
  6. 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.
  7. 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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