Butter ‘Chickpea’ Curry

Serves 4
Time 25 minutes


4 tbsp unsalted butter

1 red onion, chopped

2 garlic cloves, chopped

1 large punnet cherry tomatoes halved

2 cans chickpeas drained and rinsed

½ can crushed tomatoes

1 tbsp fresh ginger, grated

1 tsp ground cumin

1 tsp sweet paprika

1 tsp garam masala

1 cinnamon stick

1 tsp turmeric

1 tbsp curry powder 

1 (270ml) can coconut milk 

¼ cup tomato paste

1 tbsp smooth nut butter

1 tbsp soy sauce (GF)

Salt & pepper


Tomato salsa 

1 punnet tomatoes, quartered 

1 tbsp chopped coriander 

Salt & pepper 






In a non-stick frying pan melt butter to sauté onions, garlic and ginger for 4-5 minutes. Add spices and cook for 30 seconds. 

Add tomatoes and chickpeas. Cook for 8-10 minutes.

Add the coconut milk, tomato paste and nut butter. Cook for 2-3 minutes. Add soy sauce and stir. 

Combine all of the ingredients for the tomato salsa in a bowl and set aside. Serve the curry with rice, the tomato salsa and coriander.