Butter Chickpea Curry

Butter Chickpea Curry

By: Sammy Jones

This is a cheap, easy meal made in less than 20 minutes. It’s a great way to use tinned ingredients 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 tbsp 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 tbsp butter, brown onions, ginger and garlic and cook until fragrant.

Add spices and cook for 2-3 mins.

Add the remaining butter and chickpeas. Continually stir for a further 2-3 mins.

Add diced tomatoes and coconut milk and reduce heat to a low simmer for 5-10 mins.

Remove from heat and add salt and pepper to taste
Serve immediately with rice and top with coriander if desired.
Tip: Add some spinach for extra nutrition.

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