Here is how Butter Chickpea Curry may also help you in weight reduction
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Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.
You already realize that the body needs a heart that is strong and healthy. Think about it: if your heart is not healthy then the rest of you won’t be either. You already know that exercising regularly and leading a healthy lifestyle both factor to a great extent into the overall health of your heart. Are you aware, however, that there are several foods that can help your heart be healthier? If you are interested to know which foods you should be eating to improve your heart health, continue reading.
Know that blueberries are terrific for the health of your heart. Blueberries are full of antioxidants, particularly pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This partcular antioxidant may be able to help your body improve its ability to break down the fat and cholesterol you eat. The more effortless it is for your body to process fat and cholesterol, the less probable it is for those things to clog your arteries and cause problems for your heart. This, then, makes your heart as healthy as possible.
There are a whole lot of foods that you can consume that will be great for your body. The truth is that each of the foods that we’ve talked about here can help your body in lots of different ways. They are essentially good, though, for promoting a healthy heart. Try introducing these foods into your diet regularly. Your heart will benefit greatly!
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 that.
The ingredients needed to prepare Butter Chickpea Curry:
- Take 4 tablespoons butter, divided
- Provide 1 large onion, finely chopped
- Prepare 3 cloves garlic, minced or presses
- Use 1 tablespoon freshly grated ginger
- Prepare 2 tablespoons garam masala powder (a little less if you use the paste)
- Get 2 teaspoons mild curry powder
- Get 1 teaspoon turmeric
- Provide 1 teaspoon cayenne pepper (adjust to taste)
- Take 1/4 teaspoon ground cumin
- You need 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
- Use 3 cans (440 g) chickpeas, drained and rinsed
- Provide 1 tablespoon cornstarch
- Take 4 tablespoons heavy cream
- Provide 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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