Loaded Butter Chickpea Curry Roll


Serves 8
 

INGREDIENTS
 

For the butter chickpea curry:

3 tbsp butter

1 onion, diced

1 tsp crushed garlic

2 tsp curry powder

1 tsp ground ginger

1 tsp cumin

1 tsp salt

1 tbsp NESTLÉ Cremora 

1 tin (410g) tomato purée

2 tins (400g) chickpeas, drained and rinsed

 

For the dough:

2 cups self-raising flour

1 cup plain yoghurt

 

To assemble:

1 cup grated low fat cheese

2 tbsp butter, melted

2 tbsp garlic, crushed 

 

METHOD

 

For the butter chickpea curry:

  1. Heat the butter in a pan over medium heat. Stir in the onion and garlic, and cook until the onions are soft and translucent. 

  2. Stir in the curry powder, ginger, cumin, and salt. Cook for 1-2 minutes, stirring. 

  3. Whisk the NESTLÉ Cremora with 1 cup of water until it is fully incorporated. 

  4. Pour into the curry, along with the tomato purée, and simmer for 10 minutes. 

  5. Add the chickpeas and simmer for further 10 minutes. Remove from the heat. 

 

For the dough:

  1. Sift the flour and gently fold in the yoghurt with a spatula until the mixture forms a dough. 

  2. On a floured surface, knead the dough by hand for 5-8 minutes. If too sticky, add more flour, a little at a time, while kneading. Cover and set aside until you’re ready to use your dough.

 

To assemble:

  1. Preheat the oven to 200°C and grease a large cake tin.

  2. Roll the dough out into a long rectangle. Spread the butter chickpea curry over the surface of the dough, leaving a small strip of dough on all 4 sides empty. Scatter the grated cheese over the curry. 

  3. Starting on one side, roll the dough to make a long sausage shape with the filling inside.  

  4. Starting from one end of the dough sausage, curl the roll in to form a spiral and transfer to the greased cake tin. 

  5. Bake in the oven for 15 min, or until the dough is golden and crisp. Remove from the oven. 

  6. Combine the melted butter with the garlic and brush over the surface of the curry roll. 

  7. Slice to serve and garnish each slice with a dollop of plain yoghurt, some tomato and onion sambal and fresh coriander and ENJOY!

 

 

Single-Serve Butter Chickpea Curry Naan Pizzas

 

Serves 8

 

INGREDIENTS


For the butter chickpea curry:

1 tbsp butter

1 onion, diced

1 tsp crushed garlic

2 tsp curry powder

1 tsp ground ginger

1 tsp cumin

1 tsp salt

1 (410g) can tomato purée

1 tbsp NESTLÉ Cremora 

2 tins (400g) chickpeas, drained and rinsed

 

For the dough:

2 cups self-rising flour

1 cup plain yoghurt

 

To assemble:

¼ cup tomato puree

1 cup grated cheese

 

Serving suggestion: 

Fresh coriander

Thinly sliced red onion

 

 

METHOD

 

For the butter chickpea curry:

  1. Heat the butter in a pan over medium heat. Stir in the onion and garlic, and cook until the onions are soft and translucent. 

  2. Stir in the curry powder, ginger, cumin, and salt. Cook for 1-2 minutes, stirring. 

  3. Whisk the NESTLÉ Cremora with 1 cup of water until it is fully incorporated. 

  4. Pour into the curry, along with the tomato purée, and simmer for 10 minutes. 

  5. Add the chickpeas and simmer for further 10 minutes. Remove from the heat. 

 

For the dough:

  1. Sift the flour and gently fold in the yogurt with a spatula until the mixture forms a dough. 

  2. On a floured surface, knead the dough by hand for 5-8 minutes. If too sticky, add more flour, a little at a time, while kneading. Cover and set aside until you’re ready to use your dough.

 

To assemble:

  1. Preheat oven to 200°C.

  2. On a floured surface, roll out the dough into 8 rustic naan shapes. 

  3. Pre-bake the naans in the oven for 5-10 minutes until lightly crisp. 

  4. Spread the tomato puree over each naan and top with the butter chickpea curry.

  5. Sprinkle cheese generously over each pizza and bake for a further 10 minutes, until the cheese has melted and the pizza is lightly charred and crispy. 

  6. Garnish with sliced red onion and coriander and ENJOY!

 

Naan-Crusted Butter Chickpea Curry Mug Pies

 

Serves 6

 

INGREDIENTS

 

For the butter chickpea curry:

3 tbsp butter

1 onion, diced

1 tsp crushed garlic

2 tsp curry powder

1 tsp ground ginger

1 tsp cumin

1 tsp salt

1 (410g) can tomato puree

1 tbsp NESTLÉ Cremora 

2 tins (400g) chickpeas, drained and rinsed

 

For the dough:

2 cups self-rising flour

1 cup plain yoghurt

 

To assemble:

1/3 cup butter, melted

2 tbsp garlic, crushed

Fresh coriander, chopped

 

Serving suggestion: 

Plain yoghurt 

 

METHOD

 

For the butter chickpea curry:

  1. Heat the butter in a pan over medium heat. Stir in the onion and garlic, and cook until the onions are soft and translucent. 

  2. Stir in the curry powder, ginger, cumin, and salt. Cook for 1-2 minutes, stirring. 

  3. Whisk the NESTLÉ Cremora with 1 cup of water until it is fully incorporated. 

  4. Pour into the curry, along with the tomato purée, and simmer for 10 minutes. 

  5. Add the chickpeas and simmer for further 10 minutes. Remove from the heat. 

 

For the dough:

  1. Sift the flour and gently fold in the yogurt with a spatula until the mixture forms a dough. 

  2. On a floured surface, knead the dough by hand for 5-8 minutes. If too sticky, add more flour, a little at a time, while kneading. Cover and set aside until you’re ready to use your dough.

 

To assemble: 

  1. Preheat the oven to 200°C and grease 6 large, oven-safe mugs.

  2. Divide the curry between the mugs.

  3. Divide the dough into 6 equal balls. On a floured surface, roll each ball into 5mm thick rounds – large enough to cover the mugs with some overhang on the rim. 

  4. Place each round of dough over the rim of each mug and cut a small ‘x’ in the centre. Bake in the oven for 15 minutes, or until golden and crisp. 

  5. Combine the melted butter with the garlic and chopped coriander and brush the surface of each naan crust. 

  6. Serve with a dollop of plain yoghurt on top and ENJOY!

Butter Chickpea Curry 3 Ways