Butter Chickpea Curry

Difficulty: Easy
Grade: 8
Time: 30 mins
Serves: 5-6

Ingredients
💚For the gravy

• Olive oil, around 3/4 tbsp
• 1.5 diced onions (~1.5g protein)
• 7-8 cloves garlic, minced (~ 1.5g protein)
• Thumb sized piece of ginger, grated
• Spice mix: 3tsp cumin, 2 tsp coriander, 1.5tsp turmeric, 1/2 tsp salt (more to taste) 4 tsp curry powder, 4 tsp garam masala, 3 tsp sweet smoked paprika, 1/2 tsp cinnamon, 2 bay leaves
• 1 tbsp tomato paste
• 2 x 400g tins chopped Tomatoes (~10g protein)
• Fill up half their can with water, swill around and add in
• 100g Nooch (47g protein) (nutritional yeast, I do much less)
  💚For the cream:
• 290g silken tofu (18.85g protein) - normal soft tofu will work as well
• Juice of one large lemon or 2 small
• 1/2 tsp salt
• 100g soaked cashews 100g (20.5g protein)
• Water to help loosen if needed, around 50-80ml
  💚To finish
• Cauliflower (added by me)
• 960g cooked chickpeas, drained weight (61.44g protein)
• Fresh herbs
• More cream
• Chilli flakes
  💚Serve with
• Naan or sourdough (~10g protein per portion, 40g total) or rice

Instructions
💪 Fry the onion on a medium heat with a pinch of salt until caramelising, about 8 min. Add the garlic and ginger and sauté 2-4 mins more, until the raw aroma has subsided. Add the spices (you may need more oil) and cook until fragrant before adding the tomato paste and chopped tomatoes. Fill the can halfway with water and add this, too. Season to taste. Bubble on a medium heat for 5 mins then turn the heat off, allow to cool and stir in the nooch. Remove the bay leaves, transfer to a bullet or food processor and blitz to a paste.
💪 Add all the cream ingredients together in a bullet and blitz until you have a creamy consistency. Season to taste.
💪Return the blitzed gravy to the pan, add 3/4 of the cream and the cauliflower. Cook and simmer for a while. all of the chickpeas, stir through, simmer for 10-15 mins, season to taste, serve with the remaining cream and enjoy with naan, rice or sourdough.
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#curries