Butter Chickpea Curry with Coconut Milk

• servings: 4 servings
• active time: 5 minutes
• total time: 28 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 1 -serving
• Calories: 406 kcal
• Total Fat: 31 g
• Saturated Fat: 21 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 1 mg
• Sodium: 1044 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 8 g
• Total Sugars: 5 g
• Protein: 10 g