Indulge in the rich, next-level creamy goodness of this butter chickpea curry - a plant-loaded twist on the curry classic! In this dish, the mighty chickpea does not only contribute to a hearty texture but also fuses with a medley of aromatic spices to create a luscious, velvety sauce. Full to the grim with rich & satisfying flavors that you simply have to try at home.
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 curry powder
- 1 tbsp garam masala
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 2 tbsp tomato paste
- 1 tin chopped tomatoes
- 2 tins chickpeas
- 400 ml full-fat coconut milk
- 2 tbsp vegan butter, softened at room temperature
- 2 tbsp nutritional yeast
- Salt to taste
- Fresh chili & fresh coriander for garnish (optional)
- Basmati rice & homemade naan bread to serve
Instructions
- In a large pan, heat the coconut oil over medium heat. Add the finely diced onion and sauté until it becomes translucent.
- 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 flavors.
- Incorporate the tomato paste into the spiced mixture, stirring it thoroughly. Continue to cook for about 3-5 minutes until the paste deepens in color. Pour in the chopped tomatoes, stirring to combine, then let the mixture simmer for about five minutes.
- Add one can of drained and rinsed chickpeas to the pan. Stir to blend them into the tomato mixture.
- 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.
- Season to taste with salt and garnish with fresh coriander and diced chili, if you prefer a little heat. Then serve your vegan butter chickpea curry with a side of fragrant basmati rice and fluffy naan bread - and enjoy the delicious flavors of this creamy, spiced curry!