Inspired by butter chicken, this one-pot recipe substitutes chickpeas for a vegetarian twist on a classic. Serve with basmati rice.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 2 tablespoons avocado oil (or other neutral oil)
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 4 cloves garlic, grated
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 400g crushed tomatoes, canned
- 450g tinned chickpeas, drained and rinsed
- 250ml full-fat coconut milk
- 125g chopped coriander
- Steamed basmati rice, optional for serving
- Greek yoghurt, optional for serving
- Fresh lime wedges, to serve
- Coarse salt, to taste
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Method
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1Heat the avocado oil and 2 tablespoons of butter over medium heat in a Le Creuset Signature Cast Iron 24cm Balti Dish, then add chopped onion. Season with coarse salt and cook for 8 minutes, until softened and starting to brown. Add garlic and cook for 1 minute. Add garam masala, ground ginger, ground cumin, ground coriander, turmeric, and cayenne pepper and toast for 30 seconds. Stir in tomato paste and cook for an additional minute.
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2Pour in crushed tomatoes, chickpeas, and coconut milk, and season with more coarse salt. Bring to a simmer over low to medium heat, then cook for 15 minutes, stirring occasionally, until reduced and thickened. Remove from heat and stir in the remaining 2 tablespoons of butter. Taste and adjust seasoning with more coarse salt, as needed. Top with chopped coriander.
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3To serve, spoon butter chickpeas over basmati rice, then top with Greek yoghurt and fresh lime.
