Nourishing Butter Chickpea Curry

If you’re looking for an exciting, satisfying and flavourful meat-free meal idea, this Butter Chickpea Curry is the one.

It’s rich, creamy and full of aromatic spices, as well as being high in fibre and protein.

It’s also ready in under 30 minutes, making it a delicious weeknight dinner option.

For a vegan version, you can use vegan butter or vegetable oil instead of butter, omit the greek yoghurt and use dairy alternative cream. I’ve tried soy and it works really well.

Serve with naan and/or rice and you have a nourishing, healthier version of your favourite Indian takeaway.

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Ingredients

• 2 tins chickpeas, drained and rinsed

• 1 tin chopped tomatoes

• 2 tbsp butter or ghee (use oil or vegan butter for vegan version)

• 2 tbsp dairy or dairy alternative cream

• 1 tbsp lemon juice

• 1 tbsp greek yoghurt (omit for vegan version)

• 1 tbsp honey or 2 tsp sugar or sugar alternative

• 6 garlic cloves, minced

• 2 tsp ginger paste

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• A few curry leaves

• 4 green cardamom pods

• 2 tsp garam masala

• 1 tsp ground cumin

• 1 tsp Kashmiri chilli powder

• 1/2 tsp ground fenugreek (methi)

• Salt to taste

• Fresh coriander to garnish

Method:

1. Heat the butter/ghee/oil in a deep skillet or large frying pan and add in the cumin seeds, mustard seeds, cardamom pods and curry leaves.

2. Once the seeds start to pop add in the tinned tomatoes, along with the garlic, ginger, spices and salt.

3. Simmer on medium heat until the butter/oil seeps through to the top of the tomatoes.

4. Add in the tinned chickpeas and simmer for a further 15-20 minutes. For more sauce, add 125-250ml of water.

5. Once the sauce has thickened, add in the yoghurt, cream, lemon juice and honey/sugar. Simmer for a few more minutes.

6. Serve with rice or naan and garnish with freshly chopped coriander.

Serves 4