If you live in Toronto, you’re most likely aware of Banjara, the decades old institution on Bloor St. that serves amazing Indian food. It’s the perfect winter food- full of warming spices and rich, deep flavours. I usually order the butter chicken, a dish they’re known for, and the generous portion lasts me about four meals.
The only issue is that the butter chicken, while delicious, is packed with a lot of heavy cream, something my stomach doesn’t love. I decided to try and make a dairy-free version at home, and sub out the chicken for chickpeas to make it vegetarian. I’ve got to say I love the result! The sauce is silky thanks to a bit of coconut cream, and the blend of spices are super flavourful.
I think this sauce is a great base for whatever kind of curry you like. It would work well with chicken if you’re more of an omnivore, and you could easily stir in some frozen broccoli or cauliflower at the end to up the veg factor. I personally like to stir some spinach into the sauce to get my greens in.
You may think making curry at home is complicated, but I encourage you to give this a try. It includes easy-to-find ingredients and pantry staples, and you’ll have dinner on the table faster than it takes to order delivery.
Butter Chickpeas
serves 3-4
2 tbsp olive oil
1 medium onion, chopped
3 cloves of garlic, grated or finely chopped
1-inch piece of ginger, grated
1 1/2 tsp cumin
1 1/2 tsp garam masala
1 tsp ground coriander
1 tsp chili powder
1 1/4 tsp kosher salt
14 oz can of diced tomatoes
1 19 oz can of chickpeas, rinsed and drained
1 cup coconut cream
cooked basmati rice, chopped cilantro and naan, for serving
Heat oil in a large pot or high-sided skillet over medium heat. Add the onions, and cook until soft and translucent, about 5 minutes. Add the garlic, ginger, spices and salt, and sauté, stirring occasionally, for 2 minutes more.
Add the crushed tomatoes, bring to a simmer, then reduce heat to low and cook for 10 minutes until sauce thickens and is a deep red colour. Remove from heat, ladle mixture into a blender (or use an immersion blender), and blend until smooth.
Return the blended sauce to the pot, add the coconut cream and chickpeas, and simmer for 10-15 minutes longer until sauce is thick and bubbling.
Garnish with chopped cilantro and serve with rice and naan. A dollop of Greek yoghurt is also a good addition!