Butter chickpea curry

Name: Butter chickpea curry
Ingredients: 2 tins (800 g) chickpeas, drained (or 480 g dried chickpeas, soaked then cooked); 1 tin (400g) coconut milk; 75 g salted plant-based butter; 1 white onion; 3 cloves garlic; 1 thumb-sized piece of ginger; 1 tablespoon green cardamom pods; 1 teaspoon cumin seeds; 1 tablespoon curry powder; 1 tablespoon garam masala; 1 teaspoon ground coriander; 1 teaspoon chilli powder (don’t include if you prefer a mild curry); ½ teaspoon salt; 3 tablespoons tomato paste; handful of fresh coriander; juice of ½ lemon

eating-better.org

An irresistible plant-based spin on the takeaway classic, and just as tasty, this curry can be on the table in half an hour!

View full recipe on eating-better.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eating-better.org.

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Ingredients

2 tins (800 g) chickpeas, drained (or 480 g dried chickpeas, soaked then cooked)
1 tin (400g) coconut milk
75 g salted plant-based butter
1 white onion
3 cloves garlic
1 thumb-sized piece of ginger
1 tablespoon green cardamom pods
1 teaspoon cumin seeds
1 tablespoon curry powder
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon chilli powder (don’t include if you prefer a mild curry)
½ teaspoon salt
3 tablespoons tomato paste
handful of fresh coriander
juice of ½ lemon