Vegetarian chickpea curry à la Butter Chicken

Ingredients for 4 servings:

• 4 tbsp butter
• ¼ tsp cumin
• 1 large onion(s)
• 2 large garlic cloves
• 2 tsp ginger powder
• 1 tsp salt
• 2 ½ tsp coriander powder
• ½ tsp cayenne pepper
• ¼ tsp garam masala
• 1 can/n tomatoes, pureed, approx. 400 g
• 60 g cashew nuts, finely ground
• 2 cans of chickpeas, approx. 400 g each
• 100 ml whipped cream
• 2 tsp honey
• some turmeric powder for coloring
• 500 g rice as a side dish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple, delicious

Heat a large frying pan over medium heat, add the butter and melt it. Add the cumin seeds and toast for about 10 seconds. Then add the chopped onions, crushed or minced garlic, ginger, and half the salt. Fry, stirring frequently, until the onions are golden brown, about 4-5 minutes. Add the coriander powder, cayenne pepper, and garam masala. Fry for 2 minutes, stirring frequently, until the spices are toasted. Add the passata, cashew powder, and chickpeas and stir to combine. Cover and simmer for 10 minutes, stirring occasionally to prevent burning. Remove the lid. Stir in the heavy cream, honey, turmeric powder, and the remaining salt. Simmer the curry for about 2 minutes. Remove from the heat and let it rest for a few minutes before serving. I served it with basmati rice, and 500g of rice was perfect. With four servings, one serving has 920 kcal.