Name: Butter chicken-style chickpea curry with busted rotis
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: flour 560g,baking powder 4t,salt 1⁄2 t,warm water, plus extra 1 cup,cream or coconut milk 1⁄2 cup,butter 100g,onion, finely chopped 1,garlic cloves, chopped 2,ginger, grated 1 x 5 cm piece,Woolworths butter chicken spice paste 50g,chickpeas, drained 2 x 400 gcans,chopped tomatoes 1 x 400 gcan,tomato paste 1T,cream or coconut milk 1⁄2cream

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Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 T butter
3 T olive oil
3 leeks, finely chopped
3 cloves garlic, finely chopped
3 bay leaves
2 T tomato paste
8 ripe tomatoes, roughly chopped
1 x 390 g Italian chopped tomatoes can
2 cups chicken stock
sea salt and freshly ground black pepper, to taste
6 white bread thick slices
240 g mature white Cheddar, sliced

Method

In a saucepan, gently fry the leeks in the butter and oil over a medium heat until soft and golden. Add the garlic and bay leaves and cook for 2 minutes.

Add the tomato paste and ripe tomatoes and cook until soft. Add the remaining ingredients except the bread and cheese and simmer for 15 minutes. Remove the bay leaves.

Pour the soup into a blender and blend until still slightly chunky.

Preheat the oven’s grill to its highest temperature. Place the bread onto a baking tray and top with the Cheddar slices. Grill until bubbling and golden. Serve with the soup.

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