Cooked - Butter Chickpea Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

that_vegetarian

Butter Chickpea Curry

1.0

Olive oil, around ¾ tbsp

1.5 diced onions (~1.5g protein)

7-8 cloves garlic, minced (~ 1.5g protein)

Thumb sized piece of ginger, grated

3 tsp cumin

2 tsp coriander

1.5 tsp turmeric

½ tsp salt (more to taste)

4 tsp curry powder

4 tsp garam masala

3 tsp sweet smoked paprika

½ tsp cinnamon

2 bay leaves

1 tbsp tomato paste

2 x 400g tins chopped tomatoes (~10g protein)

100g nooch (47g protein)

290g silken tofu (18.85g protein)

Juice of one large lemon or 2 small

½ tsp salt

100g soaked cashews 100g (20.5g protein)

Water to help loosen if needed, around 50-80ml

960g cooked chickpeas, drained weight (61.44g protein)

Fresh herbs

Chilli flakes

Naan or sourdough (~10g protein per portion, 40g total)

Fry the onion on a medium heat with a pinch of salt until caramelising, about 8 min.
Add the garlic and ginger and sauté 2-4 mins more, until the raw aroma has subsided.
Add the spices (you may need more oil) and cook until fragrant before adding the tomato paste and chopped tomatoes.
Fill the can halfway with water and add this, too. Season to taste.
Bubble on a medium heat for 5 mins then turn the heat off, allow to cool and stir in the nooch.
Remove the bay leaves, transfer to a bullet or food processor and blitz to a paste.
Add all the cream ingredients together in a bullet and blitz until you have a creamy consistency. Season to taste.
Add the cooked chickpeas to the gravy and stir to coat.
Serve with the creamy sauce, fresh herbs, chilli flakes and naan or sourdough.

Course🍽️Main Course

Diets🌱Vegan...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 86 weeks ago

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