Butter ‘Chickpea’ Curry
Serves 4
Time 25 minutes
Ingredients
4 tbsp unsalted butter
1 red onion, chopped
2 garlic cloves, chopped
1 large punnet cherry tomatoes halved
2 cans chickpeas drained and rinsed
½ can crushed tomatoes
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp sweet paprika
1 tsp garam masala
1 cinnamon stick
1 tsp turmeric
1 tbsp curry powder
1 (270ml) can coconut milk
¼ cup tomato paste
1 tbsp smooth nut butter
1 tbsp soy sauce (GF)
Salt & pepper
Tomato salsa
1 punnet tomatoes, quartered
1 tbsp chopped coriander
Salt & pepper
Serve
Rice
Coriander
Method
In a non-stick frying pan melt butter to sauté onions, garlic and ginger for 4-5 minutes. Add spices and cook for 30 seconds.
Add tomatoes and chickpeas. Cook for 8-10 minutes.
Add the coconut milk, tomato paste and nut butter. Cook for 2-3 minutes. Add soy sauce and stir.
Combine all of the ingredients for the tomato salsa in a bowl and set aside. Serve the curry with rice, the tomato salsa and coriander.