Butter Chickpea
Serves 6
Quick Dinners
Crowd Pleasers
Vegetarian
Salads & Sides
Gluten Free
Saucy
Yum – Yum … a vegetarian spin on your classic Butter Chicken – enjoy!!
Ingredients
- 4 x 420g tins chickpeas – drained
- 4 tablespoons Rogan Josh curry paste (not simmer sauce-GF available) *
- 4 cloves garlic, peeled & finely chopped
- 425g tin coconut cream
- 1 cup tomato puree - tin of store bought
- ¼ cup butter
- 2 teaspoons chicken stock powder (GF option)
- 2 tablespoons brown sugar
- Salt to season
- 4 cups cooked white rice
- 250g tub sour cream- dollop as a garnish
Cooking Steps
1
In a heavy based pot sauté Rogan Josh paste for 2 minutes, add garlic and sauté a further 1 minute. Add tomato puree, coconut cream, sugar, chicken stock powder and butter.
2
Bring sauce to the boil and reduce heat to simmer for 20 minutes. Add chickpeas; simmer for a further 20 minutes.
Season with salt to taste.
Serve with cooked rice and a dollop of sour cream.
* You can substitute Rogan Josh paste for Tikka Masala paste.