Butter Chickpea Curry
Butter Chickpea Curry
This is a cheap, easy meal made in less than 20 minutes. It’s a great way to use tinned ingredients and it’s high in protein. Serve with rice or naan bread for a family-friendly meal.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tins chickpeas
- 1 tin tomatoes, diced
- 1 tin coconut milk
- 4 tbsp butter
- 1 brown onion
- 2 tsp garam masala
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp curry powder
- ¼ tsp cayenne pepper (optional)
- Salt & pepper, to taste
- Coriander, to serve
- Cooked rice, to serve
Method
- In a pan over medium-high heat, melt 2 tbsp butter, brown onions, ginger and garlic and cook until fragrant.
- Add spices and cook for 2-3 mins.
- Add the remaining butter and chickpeas. Continually stir for a further 2-3 mins.
- Add diced tomatoes and coconut milk and reduce heat to a low simmer for 5-10 mins.
- Remove from heat and add salt and pepper to taste
- Serve immediately with rice and top with coriander if desired.
- Tip: Add some spinach for extra nutrition.
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