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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.


Servings

4

Prep time

Cook time

Recipe


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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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