Butter Chickpea Curry

Ingredients

  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic/2 tsp crushed garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili flakes
  • 750g mixed root vegetables chopped into ~2cm chunks (potatoes, carrots, pumpkin, kumara)
  • 1/4 cauliflower, finely chopped (optional)
  • 1 x 400g tin chopped tomatoes
  • 1 x tin coconut cream
  • 1 x 400g chickpeas
  • 2 Tbsp Ashoka butter chicken paste
  • 1/2 cup hot water

Method

  1. Boil root vegetables in a separate pot until cooked through, ~20 min. Drain once cooked.
  2. In a wide, deep saucepan, cook onion in oil on low heat until brown, ~5 min.
  3. Add garlic, cumin, coriander, and chili flakes. Cook on low heat for ~1 min.
  4. Dissolve butter chicken paste in hot water to make sauce and add in.
  5. Add chopped tomatoes, coconut cream, and salt and pepper.
  6. Add mixed root veg, chickpeas, and cauliflower, if using. Simmer for ~20 min.