spicy basil butter chickpeas
Comforting and homey vegetarian curry with a thick buttery sauce flavored with all the Indian spices and lots of fresh basil.
Ingredients
- 2 tbsp coconut oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, minced or grated
- 2 shallots, minced
- 1 tbsp curry powder
- 2 tsp turmeric
- 2 tsp cumin
- 1.2 tsp coriander
- 1/2 tsp fennel
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tbsp honey
- 1/3 cup tomato paste
- 1/3 cup plain whole milk Greek yogurt
- 4 tbsp butter
- 1 can full-fat coconut milk
- 2 cans chickpeas, drained
- 1/2 cup vegetable broth or water
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- steamed rice and naan, to serve
Instructions
- Melt coconut oil in a large skillet over medium heat. Saute the onion until soft and fragrant, about 4-5 minutes. Stir in the garlic, ginger, and shallot for another minute. Add the curry powder, turmeric, cumin, coriander, fennel, cinnamon, and cayenne pepper. Stir, and toast for 1-2 minutes until very fragrant. Swirl in the tomato paste, honey, and 2 tablespoons of butter until the butter melts.
- Pour in the yogurt, coconut milk, broth, and another tablespoon of butter. Bring to a gentle simmer and cook until thickened, about 10 minutes. Stir in the chickpeas and the final tablespoon of butter until warmed through, another 2-3 minutes. Sprinkle in the basil, cilantro, and a pinch of salt and pepper, to taste. If the sauce seems too thick, add another 1/4 cup of broth at a time until desired consistency.
- Serve overtop steamed jasmine rice and with a big fluffy piece of naan, as desired.
Notes
*To store: Butter chickpeas keep very well in the fridge, covered, for up to 5 days.
*Coconut free: Substitute the coconut milk for heavy cream, and the coconut oil for olive, avocado, or vegetable oil.
*For vegan: Use a vegan butter instead of dairy butter.