Butter Chickpea Curry

Butter Chickpea Curry

By: Sammy Jones

This is a low-cost, simple meal made in less than 20 minutes. It’s a fantastic method to usage tinned components and it’s high in protein. Serve with rice or naan bread for a family-friendly meal.

Ingredients

• 2 tins chickpeas
• 1 tin tomatoes, diced
• 1 tin coconut milk
• 4 tablespoon 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 tablespoon butter, brown onions, ginger and garlic and cook upuntil aromatic.
• Add spices and cook for 2-3 minutes.
• Add the staying butter and chickpeas. Continually stir for a evenmore 2-3 minutes.
• Add diced tomatoes and coconut milk and decrease heat to a low simmer for 5-10 minutes.
• Remove from heat and include salt and pepper to taste
• Serve instantly with rice and leading with coriander if preferred.
• Tip: Add some spinach for additional nutrition.