Butter Chickpea Curry

Serves 4-5 | Prep time: 10 mins | Cooking time: 25 mins

INGREDIENTS

• 1 Tbsp oil
• 1 brown onion, diced
• 4 garlic cloves, minced
• 1 ½ Tbsp mild yellow curry powder
• 1 tsp ground cumin
• ½ tsp salt
• ½ cup vegetable stock
• 1 can diced tomatoes
• 1 can chickpeas, drained and rinsed
• 1 Tbsp lemon juice
• 1 can full-fat coconut milk
• ¼ cup vegan butter
• 1 tsp sugar
• Cooked rice, to serve
• Fresh coriander, optional for garnish

METHOD

1. Heat oil in a frypan over medium heat. Add diced onion and sauté for 4-5 minutes, or until soft and translucent.
2. Stir in the minced garlic, curry powder, ground cumin, and salt. Cook for 1 minute until fragrant.
3. Pour in the vegetable stock, then add the diced tomatoes, chickpeas, and lemon juice. Stir well to combine.
4. Bring to a gentle simmer and cook uncovered for 20 minutes, allowing the flavours to develop.
5. Stir in the coconut milk, vegan butter, and sugar. Continue cooking until the butter has melted and the curry is thick, creamy, and smooth.
6. Serve warm over rice, with fresh coriander if desired.

Notes:

• This curry keeps well in the fridge for 3-4 days and can be frozen for up to 2 months.
• Adjust the curry powder to taste if you prefer more or less spice.
• For added veggies, toss in some baby spinach or peas in the last 5 minutes of cooking.