Butter Chickpea Curry with Coconut Milk

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 28 minutes

Składniki

3 tablespoons vegan butter

1 tablespoon cumin seeds

1 onion

4 garlic cloves (crushed/paste)

1 tablespoon ginger (crushed/paste)

13 ounces tomatoes (crushed or blended)

2 tablespoons tomato paste

1 tablespoon garam masala

1 teaspoon curry powder

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper (optional)

1 teaspoon salt (adjust to taste)

13 ½ ounces coconut milk (full-fat)

15 ½ ounces canned chickpeas (drained, rinsed)

1 tablespoon butter

Wskazówki

In a deep pot or dutch oven over medium-high heat, add the butter.

Once the butter has melted, add cumin seeds. Once the cumin starts to crackle, add the onion. Cook until the onion is tender. Then, add the garlic, ginger, tomatoes, and tomato paste. Cook and combine for 1 minute.

Add the garam masala, curry powder, coriander, cayenne pepper, and salt. Stir together and warm spices for 1 minute.

Add coconut milk and chickpeas. Lower heat and simmer without a lid for 10-15 minutes, or until thick and creamy. Stir in one more tablespoon of butter. Serve with cilantro and rice, or garlic naan.

Wartości Odżywcze

• Wielkość Porcji: 1 -serving
• Kalorie: 406 kcal
• Tłuszcz Całkowity: 31 g
• Tłuszcz Nasycony: 21 g
• Tłuszcz Nienasycony: 7 g
• Tłuszcz Trans: 1 g
• Cholesterol: 1 mg
• Sód: 1044 mg
• Węglowodany Całkowite: 29 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 5 g
• Białko: 10 g