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Butter Chickpea Curry

Ingridents:

450g Pangkarra Australian Chickpeas
1 brown onion, diced
2 cloves garlic, crushed
2 tbs vegetable oil
2 x 500g pre made butter chicken sauce (or a jar of your choice) 500ml water
1kg butternut pumpkin, peeled
300g dried saltanas
5 tbs cream
100g flaked almonds
1 bunch coriander, leaves only
 
Method:
Peel and de-seed the pumpkin. Dice into cubes 5cm by 5cm and set aside. On low heat, add your almonds to a non stick pan. Continuously move them around the pan ensuring not to burn, but to colour a light brown. Remove from pan and set aside. On a low heat, add your oil, garlic and onion to a large pot and cook until onion is translucent. Add your butter chicken sauce, water and pumpkin. Continue to cook on a low heat until the pumpkin is just cooked*. Add your drained chickpeas and sultanas to the pot and cook for a further 3 minutes. To finish, drizzle cream over the top and scatter toasted almonds and coriander. Serves 6 people.
 
Serve with basmati rice, papadums and naan bread. 
 
Recipe by: Chef By Trade.