Chickpea Buttah Masala

Name: Chickpea Buttah Masala
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chickpeas; Coconut Cream; Cooked Chopped Tomato; Fresh Chilli; Fresh Chillies; Fresh Coriander; Fresh Ginger; Garlic Clove; Garlic Cloves; Poppadoms; Potato; Spice & All Things Nice Curry Paste; Spinach; Vegetable Stock

Experience first-class comfort with this buttah chickpea curry: a thick, creamy sauce swirled with roast potato, wilted spinach & coriander, served alongside puffed poppadom. Flavourful and currylicious!

Chickpea Buttah Masala

with roasted potato & poppadoms

4.6

26 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

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

Serves 1

OVEN-GRILLED POTS
Preheat the oven to 200°C and boil the kettle. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 100ml of boiling water and set aside.
LET’S GET SPICY
Place a pan over medium heat with a drizzle of oil. When hot, fry the drained Chickpeas, the grated garlic, the grated ginger, the sliced chilli (to taste), and the curry paste (to taste) until fragrant, 1-2 minutes (shifting constantly). Pour in the Cooked Chopped Tomato, the Coconut Cream, and the diluted stock. Stir until combined and bring to a simmer. Cook until reduced to a curry-like consistency, 10-12 minutes (stirring occasionally). In the final 2 minutes, stir through the shredded Spinach until wilted. Remove from the heat. Just before serving, toss through the roasted Potato and season.
Poppadoms? DONE!
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
AS TASTY AS CAN BE
Pile up the loaded curry and side with the puffed Poppadoms. Garnish with the chopped coriander. Sprinkle over any remaining chilli (to taste).

Potato - 200g
Vegetable Stock - 5ml
Chickpeas - 120g
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Chilli - 1
Spice & All Things Nice Curry Paste - 20ml
Cooked Chopped Tomato - 100g
Coconut Cream - 100ml
Spinach - 50g
Poppadoms - 2
Fresh Coriander - 3g

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Serves 2

OVEN-GRILLED POTS
Preheat the oven to 200°C and boil the kettle. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 200ml of boiling water and set aside.
LET’S GET SPICY
Place a pan over medium heat with a drizzle of oil. When hot, fry the drained Chickpeas, the grated garlic, the grated ginger, the sliced chilli (to taste), and the curry paste (to taste) until fragrant, 1-2 minutes (shifting constantly). Pour in the Cooked Chopped Tomato, the Coconut Cream, and the diluted stock. Stir until combined and bring to a simmer. Cook until reduced to a curry-like consistency, 10-12 minutes (stirring occasionally). In the final 2 minutes, stir through the shredded Spinach until wilted. Remove from the heat. Just before serving, toss through the roasted Potato and season.
Poppadoms? DONE!
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
AS TASTY AS CAN BE
Pile up the loaded curry and side with the puffed Poppadoms. Garnish with the chopped coriander. Sprinkle over any remaining chilli (to taste).

Potato - 400g
Vegetable Stock - 10ml
Chickpeas - 240g
Garlic Cloves - 2
Fresh Ginger - 20g
Fresh Chilli - 1
Spice & All Things Nice Curry Paste - 40ml
Cooked Chopped Tomato - 200g
Coconut Cream - 200ml
Spinach - 100g
Poppadoms - 4
Fresh Coriander - 5g

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Serves 3

OVEN-GRILLED POTS
Preheat the oven to 200°C and boil the kettle. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 300ml of boiling water and set aside.
LET’S GET SPICY
Place a pan over medium heat with a drizzle of oil. When hot, fry the drained Chickpeas, the grated garlic, the grated ginger, the sliced chilli (to taste), and the curry paste (to taste) until fragrant, 1-2 minutes (shifting constantly). Pour in the Cooked Chopped Tomato, the Coconut Cream, and the diluted stock. Stir until combined and bring to a simmer. Cook until reduced to a curry-like consistency, 12-15 minutes (stirring occasionally). In the final 2 minutes, stir through the shredded Spinach until wilted. Remove from the heat. Just before serving, toss through the roasted Potato and season.
Poppadoms? DONE!
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
AS TASTY AS CAN BE
Pile up the loaded curry and side with the puffed Poppadoms. Garnish with the chopped coriander. Sprinkle over any remaining chilli (to taste).

Potato - 600g
Vegetable Stock - 15ml
Chickpeas - 360g
Garlic Cloves - 3
Fresh Ginger - 30g
Fresh Chillies - 2
Spice & All Things Nice Curry Paste - 60ml
Cooked Chopped Tomato - 300g
Coconut Cream - 300ml
Spinach - 150g
Poppadoms - 6
Fresh Coriander - 8g

Download the Recipe

Serves 4

OVEN-GRILLED POTS
Preheat the oven to 200°C and boil the kettle. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 400ml of boiling water and set aside.
LET’S GET SPICY
Place a pan over medium heat with a drizzle of oil. When hot, fry the drained Chickpeas, the grated garlic, the grated ginger, the sliced chilli (to taste), and the curry paste (to taste) until fragrant, 1-2 minutes (shifting constantly). Pour in the Cooked Chopped Tomato, the Coconut Cream, and the diluted stock. Stir until combined and bring to a simmer. Cook until reduced to a curry-like consistency, 12-15 minutes (stirring occasionally). In the final 2 minutes, stir through the shredded Spinach until wilted. Remove from the heat. Just before serving, toss through the roasted Potato and season.
Poppadoms? DONE!
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
AS TASTY AS CAN BE
Pile up the loaded curry and side with the puffed Poppadoms. Garnish with the chopped coriander. Sprinkle over any remaining chilli (to taste).

Potato - 800g
Vegetable Stock - 20ml
Chickpeas - 480g
Garlic Cloves - 4
Fresh Ginger - 40g
Fresh Chillies - 2
Spice & All Things Nice Curry Paste - 80ml
Cooked Chopped Tomato - 400g
Coconut Cream - 400ml
Spinach - 200g
Poppadoms - 8
Fresh Coriander - 10g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Chickpea Buttah Masala?

The preparation time for Chickpea Buttah Masala with roasted potato & poppadoms is between 25 and 40 minutes.

What is the total time required to make Chickpea Buttah Masala with roasted potato & poppadoms?

The total time required to make Chickpea Buttah Masala with roasted potato & poppadoms is between 45 and 60 minutes.

How many servings does Chickpea Buttah Masala provide?

4 servings

What are the main ingredients in Chickpea Buttah Masala?

Chickpeas, Coconut Cream, Cooked Chopped Tomato, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Poppadoms, Potato, Spice & All Things Nice Curry Paste, Spinach, Vegetable Stock

What is the nutritional information of Chickpea Buttah Masala?

Calories: 750, Carbs: 92 grams, Fat: grams, Protein: 26.9 grams, Sugar: 13.5 grams, Salt: 2028 grams

How do I prepare Chickpea Buttah Masala?

LET’S GET SPICY: Place a pan over medium heat with a drizzle of oil. When hot, fry the drained chickpeas, the grated garlic, the grated ginger, the sliced chilli (to taste), and the curry paste (to taste) until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato, the coconut cream, and the diluted stock. Stir until combined and bring to a simmer. Cook until reduced to a curry-like consistency, 10-12 minutes (stirring occasionally). In the final 2 minutes, stir through the shredded spinach until wilted. Remove from the heat. Just before serving, toss through the roasted potato and season. MEANWHILE...: Dilute the stock with 200ml of boiling water and set aside. AS TASTY AS CAN BE: Pile up the loaded curry and side with the puffed poppadoms. Garnish with the chopped coriander. Sprinkle over any remaining chilli (to taste). POPPADOMS? DONE!: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. OVEN-GRILLED POTS: Preheat the oven to 200°C and boil the kettle. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).