Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Turmeric Chickpea Curry
30 min
Prep time10 min
Portions 4
Ingredients
1/4 cup + 2 tablespoons Brummel & Brown Original Spread, plus extra for serving
1 cup chopped yellow onion
2 tablespoons all purpose flour
2 teaspoons curry powder
1/2 teaspoon ground ginger
1 cup whole milk
1 cup water
2 teaspoons kosher salt
2 cups canned chick peas, drained
1/4 cup frozen peas
cooked grains, for serving
chopped cilantro, optional
lime wedges, optional
diced avocado, optional
Instructions
In a medium pot set over medium heat, melt Brummel & Brown. Sauté onions until translucent, about 3-5 minutes. Sprinkle flour over onions and stir until a paste forms. Cook mixture for 1 minute, stirring constantly to prevent it from sticking to the bottom of the pot. Add curry powder and ground ginger. Cook for 1 minute, or until you can smell the spices.
Add whole milk, water, and salt and bring to a boil, add chick peas and green peas. Reduce heat and simmer for 10 minutes.
Serve over steamed rice or quinoa with a dollop of Brummel & Brown on top. Garnish curry with cilantro, lime, and avocado if desired.
