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How about a vegetarian curry for dinner tonight? Substitute your chicken with delicious chickpea. This butter chickpea curry has a creamy and mouth-watering finish. Definitely worth the try.

Butter Chickpea Curry

serving time4


  • 2 tablespoons vegetable oil

  • 1 small onion, finely chopped

  • 1/2 teaspoon salt

  • 1 tablespoon ginger paste

  • 1 tablespoon garlic paste

  • 1 teaspoon cumin

  • 1/2 teaspoon mild red chilli powder (Kashmiri chilli if you have it)

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon green cardamom powder

  • 1/2 teaspoon turmeric

  • ⅛ teaspoon ground cloves

  • 4 large tomatoes, sliced

  • 500 millilitres water

  • 1 teaspoon sugar

  • 1 teaspoon fenugreek leaves

  • 1 green chilli, slit

  • 400 grams good quality chickpeas, drained

  • 2 teaspoons garam masala

  • 3 tablespoons double cream

  • 2 tablespoons flaked almonds, toasted

  • 2 tablespoons coriander leaves


  1. Heat the oil in a large frying pan then add the finely chopped onion and salt. Stir often so the onions don’t burn, and cook for 5 minutes or until they soften and just start to colour. Add the ginger and garlic pastes to the pan, and stir while they cook for 2 minutes, then add in the spices: cumin, chilli powder, cinnamon, cardamom and clove. Stir them into the onion mixture for another minute before adding the sliced tomatoes.

  2. Saute the tomato and onion curry base for 5 minutes then add in 500 millilitres of water, the sugar, fenugreek leaves, slit green chilli and chickpeas. Cook on a medium-high heat for 10-15 minutes while the sauce reduces and thickens. Get your serving accompaniments ready now. Or, if preparing in advance, you can turn off the heat at this point and re-heat it just before serving.

  3. When you are ready to serve, re-heat the curry if it has cooled, stir in the garam masala, and then the double cream. Serve on basmati rice, sprinkled with toasted flaked almonds and fresh coriander.

Butter Chickpea Curry




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