What are the main ingredients in Velvety Butter Chickpea Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Velvety Butter Chickpea Curry?

Calories: 871, Carbs: 111 grams, Fat: grams, Protein: 28 grams, Sugar: 15 grams, Salt: 823 grams

How do I prepare Velvety Butter Chickpea Curry?

GRUB’S UP!: Make a bed of nutty basmati and smother in creamy butter chickpea curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy poppadoms. Wow, Chef! GET THE BASMATI GOING: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. MARINATING & TOASTING: In a medium-sized bowl, mix together 1 tsp of curry paste and a drizzle of oil. Add the rinsed chickpeas to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. THE CURRY BASE: Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook for 15-20 minutes until thickened, stirring occasionally. THINGS ARE ABOUT TO GET CREAMY…: Once the sauce has thickened, stir through the coconut cream and chickpeas. Replace the lid and simmer for 6-7 minutes until the chickpeas are heated through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat. GOLDEN POPPADOMS: When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on some paper towel.

What should be prepared from my kitchen to make Velvety Butter Chickpea Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Velvety Butter Chickpea Curry

Get that aromatic butter curry experience you’ve been craving, but this time it’s completely meat-free! Thickened with coconut cream, loaded with spinach and marinated chickpeas, flecked with fresh mint, and paired with nourishing brown basmati rice, this dish is as comforting as it is beautiful!

Velvety Butter Chickpea Curry

with almonds, coconut cream & crispy poppadoms

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Chickpeas
Coconut Cream
Cooked Chopped Tomato
Flaked Almonds
Fresh Mint
Garlic Clove
Garlic Cloves
Indian Butter Curry Paste
Onion
Onions
Poppadoms
Spinach
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a medium-sized bowl, mix together ½ tsp of curry paste and a drizzle of oil. Add the rinsed chickpeas to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 100ml of water. Bring to a simmer, pop on a lid, and cook for 10-12 minutes until thickened, stirring occasionally.
GOLDEN POPPADOMS
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadom for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. Remove from the pan on completion and allow to drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and chickpeas. Replace the lid and simmer for 6-7 minutes until the chickpeas are heated through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
GRUB’S UP!
Make a bed of nutty basmati and smother in creamy butter chickpea curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy poppadom. Wow, Chef!

Brown Basmati Rice - 75ml
Indian Butter Curry Paste - 10ml
Chickpeas - 120g
Flaked Almonds - 10g
Onion - 1
Garlic Clove - 1
Cooked Chopped Tomato - 100g
Poppadoms - 2
Coconut Cream - 100ml
Spinach - 20g
Fresh Mint - 3g
Spring Onion - 1

Download the Recipe

Serves 2

GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a medium-sized bowl, mix together 1 tsp of curry paste and a drizzle of oil. Add the rinsed chickpeas to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook for 15-20 minutes until thickened, stirring occasionally.
GOLDEN POPPADOMS
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and chickpeas. Replace the lid and simmer for 6-7 minutes until the chickpeas are heated through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
GRUB’S UP!
Make a bed of nutty basmati and smother in creamy butter chickpea curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy poppadoms. Wow, Chef!

Brown Basmati Rice - 150ml
Indian Butter Curry Paste - 20ml
Chickpeas - 240g
Flaked Almonds - 20g
Onion - 1
Garlic Cloves - 2
Cooked Chopped Tomato - 200g
Poppadoms - 4
Coconut Cream - 200ml
Spinach - 40g
Fresh Mint - 5g
Spring Onions - 2

Download the Recipe

Serves 3

GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a large bowl, mix together 1 ½ tsps of curry paste and a drizzle of oil. Add the rinsed chickpeas to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 180ml of water. Bring to a simmer, pop on a lid, and cook for 20-25 minutes until thickened, stirring occasionally.
GOLDEN POPPADOMS
When the sauce has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and chickpeas. Replace the lid and simmer for 7-8 minutes until the chickpeas are heated through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
GRUB’S UP!
Make a bed of nutty basmati and smother in creamy butter chickpea curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy poppadoms. Wow, Chef!

Brown Basmati Rice - 225ml
Indian Butter Curry Paste - 30ml
Chickpeas - 360g
Flaked Almonds - 30g
Onions - 2
Garlic Cloves - 3
Cooked Chopped Tomato - 300g
Poppadoms - 6
Coconut Cream - 300ml
Spinach - 60g
Fresh Mint - 8g
Spring Onions - 3

Download the Recipe

Serves 4

GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a large bowl, mix together 2 tsps of curry paste and a drizzle of oil. Add the rinsed chickpeas to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 200ml of water. Bring to a simmer, pop on a lid, and cook for 20-25 minutes until thickened, stirring occasionally.
GOLDEN POPPADOMS
When the sauce has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and chickpeas. Replace the lid and simmer for 7-8 minutes until the chickpeas are heated through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
GRUB’S UP!
Make a bed of nutty basmati and smother in creamy butter chickpea curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy poppadoms. Wow, Chef!