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Butter Chickpea Curry
Butter Chickpea Curry

Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with Food.

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Fish is perhaps the best food you can consume. You already know this since, by now, you’ve in all likelihood been told to eat fish at least two times each week. This is basically true if you’ve got heart problems or if your heart is in not too good a shape. Fish is high in Omega 3s which are what helps process and transform unhealthy cholesterol into healthy energy. Try including fish in at least two of your meals each week.

There are lots of foods you will find that that are great for your body. To be sure, the foods cited in this article can help your body in all sorts of ways. They are essentially great, though, for making your heart healthy as it possibly can. Introduce these foods into your diet on a regular basis. Your heart will benefit greatly!

We hope you got benefit from reading it, now let’s go back to butter chickpea curry recipe. You can cook butter chickpea curry using 17 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Butter Chickpea Curry:
  1. Prepare butter, divided
  2. Get large onion, finely chopped
  3. Prepare garlic, minced or presses
  4. You need freshly grated ginger
  5. Provide garam masala powder (a little less if you use the paste)
  6. Get mild curry powder
  7. You need turmeric
  8. You need cayenne pepper (adjust to taste)
  9. Use ground cumin
  10. Take salt
  11. Get tomato paste
  12. Provide diced tomatoes
  13. Use full fat coconut milk
  14. Provide chickpeas, drained and rinsed
  15. Prepare cornstarch
  16. Prepare heavy cream
  17. Get Chopped cilantro or parsley as garnish
Instructions to make Butter Chickpea Curry:
  1. 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.
  2. 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.
  3. Add the can of diced tomatoes, fill the can 3/4 full with water and add to the pan.
  4. 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.
  5. 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.
  6. 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.
  7. 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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