Video: Butter Chickpea Curry

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Ingredients:

  • 4 medium potatoes, cubed and cooked
  • 1 head cauliflower, cut into bite sized pieces, steamed
  • 2 Tablespoons butter
  • 1 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 can crushed tomatoes (regular sized can)
  • 2 teaspoons tomato paste
  • 1/2 cup cream (or milk)
  • 1 (12 ounce) can chickpeas (garbanzo beans) rinsed and drained.

Directions:

  1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
  2. Steam or microwave cauliflower until it’s cooked but still firm. Drain and set aside.(You can cook the potatoes and cauliflower ahead of time, just throw them in the fridge up to one day.)
  3. Melt butter in large pot over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent.
  4. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for at least 2 minutes, stirring the whole time. (Don’t worry that it’s a weird pasty mess, it will be fine once the liquid is added. Promise.)
  5. Pour in crushed tomatoes, tomato paste, cream, and chickpeas. Stir in potatoes. Simmer at least 5 minutes, up to 30 minutes

This dish can be served right away, but it’s also delicious when it’s had some time to sit and let the flavors come together. If you let it cool then reheat it don’t forget to add a little water, as the curry can thicken up quite a lot. You want the curry to be like a heavy gravy, not lumpy and grainy.

Hopefully you saw in the video how totally easy this is. It’s a great dish, and even though it’s vegetarian I still feel like a hedonist when I eat it.

As always, enjoy and let me know what you think.

xoxo,

Melanie

  1. rafael armstrong commented on March 25th, 2010 at 9:32 pm

    Thanks for the heads-up on the tomato/cast iron issue. I’ll have to keep that in mind next time I’m making chicken parm.
    Two questions, though. Since we don’t have smell-o-vision yet, I’m wondering how pungent of a curry smell this dish gives out (might be a deal-breaker for me making it for more than myself). And, can the cauliflower be omitted or subbed for another starchy veg? Just wondering on that.
    thx again.

    Oh, and BTW– it’s pronounced GAH-rahm Mah-sala.:)

  2. Melanie commented on March 25th, 2010 at 10:57 pm

    Glad you liked it Rafael. When you saute the spices the smell is a bit intense, but wonderful! And yes, you can sub the cauliflower for anything, starchy or not. I think the main point of using starchy veggies is because they’re so mild they take on the flavor of the curry. But if you love brussel sprouts or chicken, throw it in! That’s what I love about this recipe, it’s sooo easy to modify.

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