BUTTER CHICKPEA CURRY
RECIPE CREATED BY: Elly
TIME REQUIRED: 30 mins
WHAT YOU’LL NEED:
1T Ceres Organics olive oil
2-4 Cloves of garlic, crushed
1T Minced ginger
2T Nuttelex buttery
2t Gram Masala
2t Dried parsley or coriander (I am not a coriander person)
½ t Chilli (add more if you like it hot)
¼ t Ground cardamon
¼ t Ground cinnamon
1-2T Ceres Organics maple syrup
1 Jar Ceres Organics tomato paste (190g)
250ml Alpro soy cream (or Ceres Organcis coconut cream)
1T Lemon juice
1 Tin Ceres Organics chickpeas – drained & rinsed
Ceres Organics Basmati rice to serve
Fresh Parsley (optional) again this can be switched for coriander if you’re a crazy person
WHAT TO DO:
I know it looks like there is a lot going on, but this recipe is still super simple! I promise.
Dice your onion. Then crush and mince the garlic and ginger – or just use the jars like this gal did.
Heat oil in a large pan, add onion, and cook for a few minutes. Then add garlic and ginger and cook for a few more minutes.
Now… add everything else! Excluding the rice and parsley. There is no special order or rules here. Just get it all in there and then reduce the heat.
Pop the rice on now and leave the curry to simmer until the rice is ready, around 10 mins.
Serve curry over the rice, top with fresh parsley