Ingredients
Main Ingredients
- 2 tbsp butter
- 540g chickpeas, drained and rinsed
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp tomato paste
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp chili powder or 1 red chili, diced
- 2 tsp garam masala
- 0.5 tsp salt
- 1 x 400g tin crushed tomatoes
- 125ml heavy cream or coconut milk
- ¼ – ½ lemon juice
- Chopped cilantro to garnish
Instructions
- Saute Onions: Heat the butter in a pan over medium heat until melted. Add the diced red onion and saute for 5-6 minutes until softened and translucent.
- Add Aromatics and Spices: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Add the tomato paste along with turmeric, ground cumin, ground coriander, chili powder (or diced red chili), garam masala, and salt. Cook for 1-2 minutes, continuously stirring to combine and release the spices’ aroma.
- Add Tomatoes: Pour in the crushed tomatoes to the pan. Optionally, blend the sauce until smooth if you prefer a creamy texture, or leave it chunky.
- Simmer Chickpeas: Add the drained chickpeas to the sauce, stir well, and let them simmer gently for 10 minutes to absorb the flavors and thicken the sauce slightly.
- Finish with Cream and Lemon: Reduce heat to low, then stir in the heavy cream (or coconut milk) and lemon juice. Warm the curry through without boiling. Garnish with chopped cilantro before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version, making the dish vegan-friendly.
- Adjust the chili quantity according to your spice preference – reduce for milder or increase for extra heat.
- This curry pairs well with basmati rice or warm naan bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- For a smoother sauce, blend the tomato and spice mixture before adding chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
