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Butter Chickpea Curry
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Butter Chickpea Curry

35 minPara 4Nutri-Score B€
de @kyfitjourney38 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • chickpeas (drained and rinsed)Despensa480 g
  • butter (unsalted)Lácteos60 g
  • onion (finely chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • ginger (grated)Frutas y verduras15 g
  • tomato passataDespensa400 ml
  • tomato paste (tablespoons)Despensa2 piezas
  • garam masala (teaspoons)Especias2 piezas
  • ground cumin (teaspoon)Especias1 pieza
  • ground coriander (teaspoon)Especias1 pieza
  • turmeric (teaspoon)Especias1 pieza
  • chili flakes (teaspoon)Especias1 pieza
  • coconut milk (full fat)Despensa400 ml
  • vegetable stockDespensa200 ml
  • spinach (fresh)Frutas y verduras100 g
  • salt (teaspoon)Especias1 pieza
  • black pepper (teaspoon, ground)Especias1 pieza
  • basmati rice (to serve)Cereales300 g
  • coriander (fresh, chopped)Frutas y verduras15 g

por ración

Nutrición

503kcal

Carbohidratos
66 g
Proteínas
16 g
Grasas
20 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • wooden spoon

paso a paso

Preparación

  1. Soften the aromatics

    • Melt the butter in a large pan over medium heat.
    • Add the chopped onion and cook until soft and translucent.
    • Stir in the minced garlic and grated ginger and cook until fragrant.
    Paso 1

  2. Bloom the spices

    • Add the garam masala, cumin, coriander, turmeric and chili flakes.
    • Stir constantly so the spices toast in the butter without burning.
    Paso 2

  3. Build the sauce

    • Stir in the tomato paste and cook it out for a minute.
    • Pour in the tomato passata and vegetable stock.
    • Season with salt and black pepper and mix well.
    Paso 3

  4. Simmer the curry

    • Add the drained chickpeas and the coconut milk.
    • Bring to a gentle simmer and let it bubble, stirring occasionally, until the sauce thickens.
    Paso 4

  5. Finish with spinach

    • Stir the fresh spinach through the curry until wilted.
    • Taste and adjust the seasoning.
    Paso 5

  6. Serve

    • Spoon the butter chickpea curry over basmati rice.
    • Scatter over the fresh chopped coriander and serve hot.
    Paso 6
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