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BUTTER CHICKPEA CURRY | Meal prep fpr the week

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  • Author: James Carter
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x

Description

A creamy, flavorful butter chickpea curry that’s perfect for weeknight dinners and meal prepping. Easy to make and delicious served over rice or with naan.

Ingredients

Scale
  • 2 tablespoons olive oil or neutral cooking oil
  • 1 large yellow onion, finely chopped
  • 3–4 cloves garlic, minced
  • 1 inch piece of fresh ginger, grated or finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/2 cup full-fat coconut milk or heavy cream
  • 1 tablespoon tomato paste
  • 1 teaspoon maple syrup or sugar (optional, to balance acidity)
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped, for garnish (optional)

Instructions

  1. 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes.
  2. 2. Add the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant, being careful not to burn them.
  3. 3. Stir in the ground cumin, coriander, turmeric, and cayenne pepper. Cook for about 30 seconds to 1 minute, stirring constantly, until the spices are fragrant.
  4. 4. Pour in the can of crushed tomatoes and add the drained and rinsed chickpeas. Stir everything together to combine with the spices. Bring the mixture to a gentle simmer.
  5. 5. Reduce the heat to low, cover the pot, and let it cook for at least 15 minutes to allow the flavors to meld.
  6. 6. Stir in the coconut milk (or heavy cream) and tomato paste. Ensure the tomato paste is well incorporated.
  7. 7. Continue to simmer uncovered for another 5-10 minutes, or until the sauce has thickened to your desired consistency.
  8. 8. Taste the curry and season generously with salt and freshly ground black pepper. If the tomatoes are a bit acidic, stir in the maple syrup or sugar to balance the flavors.
  9. 9. Remove from heat. If using, stir in most of the fresh cilantro, reserving some for garnish.

Notes

Store completely cooled curry in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 2-3 months. Reheat gently on the stovetop or in the microwave. For stovetop reheating, add a splash of liquid if needed to adjust consistency.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: approx. 350 kcal per serving (without rice/bread)
  • Sugar: 8g
  • Sodium: 400mg (can vary greatly)
  • Fat: 18g
  • Carbohydrates: 35g
  • Fiber: 10g
  • Protein: 12g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/butter-chickpea-curry-meal-prep-fpr-the-week-easy-flavorful-recip/