Chilli Butter Chickpea Curry
Ingredients
- 450g cooked chickpeas
- 1.5 onions diced small
- 3 garlic cloves minced
- 16g ginger chopped small
- 500ml canned coconut milk
- 80ml water
- 85g tomato paste
- 6g mild curry powder
- 8g garam masala
- 3g cayenne pepper (optional)
- salt to taste
Preparation
Heat the water in a large pot over medium heat. Add the garlic, ginger and onion. Bring to a simmer and cook until the onion starts to go soft, around 5 minutes.
Stir in the tomato paste then add the curry powder, garam masala, salt, cayenne pepper and chickpeas, combining thoroughly.
Stir in the coconut milk and bring the pot to a simmer and continue to cook until the sauce starts to thicken, usually taking between 5-10 minutes.
Divide between bowls and serve with a side of rice or flat bread and a dollop of coconut yogurt.
