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.
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