Ingredients
Chickpeas/garbanzo beans. Butter + Vegetable oil. Use vegan butter if you’d prefer to keep this recipe vegan. Onion. Fresh garlic. Fresh ginger. Spices: I prefer using a combination of Garam Masala, turmeric, paprika, cardamom, cumin and coriander. You can however use any curry powder/blend that you have or like. Tomatoes. I used tomato puree (not paste). Passata can also work. Chopped tomatoes are also fine but I prefer the rich, smoothness the puree adds. Stock. Cream. Heavy / Whipping. If you’d prefer to keep this recipe vegan or dairy-free, use cashew cream or coconut milk. Sugar. Optional, but I like the way it mellows the acidity of the tomatoes. Salt and pepper.
How to make chickpea curry
What to serve with chickpea curry
Curries are always best served with fluffy basmati rice, naan bread or roti. I also love poppadoms as they add so much texture. For a gluten-free or low carb option, use cauliflower rice.
