By Melissa Clark Total Time
1 hour 10 minutes Rating(4,617)
A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masalaand fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for asoft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every lastdrop of the glorious sauce. You won’t want to leave any behind.
INGREDIENTS Yield:4 to 6 servings
4 tablespoons unsalted butter
1 large onion, minced
1½ teaspoons kosher salt, plusmore to taste
4 garlic cloves, finely grated orminced
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 teaspoons garam masala
1 small cinnamon stick
1 (28-ounce) can whole peeledplum tomatoes
1 (15-ounce) can coconut milk
2 (15-ounce) cans chickpeas,drained
Ground cayenne (optional)
Cooked white rice, for serving
½ cup cilantro leaves and tenderstems, for serving
PREPARATION
Step 1
Melt butter in a large heavy-bottomed pot or Dutch oven overmedium heat. Stir in onion and ½ teaspoon salt; cook until goldenand browned around the edges, stirring occasionally, about 20minutes. (Don’t be tempted to turn the heat up to medium-high;keeping the heat on medium ensures even browning withoutburning the butter.)
Step 2
Stir in garlic and ginger, and cook another 1 minute. Stir in cumin,paprika, garam masala and cinnamon stick, and cook another 30seconds.
Step 3
Add tomatoes with their juices. Using a large spoon or flatspatula, break up and smash the tomatoes in the pot (or you canuse a pair of kitchen shears to cut the tomatoes while they arestill in the can). Stir in coconut milk and the remaining 1 teaspoonsalt. Bring to a simmer, and continue to cook for 10 minutes,stirring occasionally, and continuing to mash up the tomatoes ifnecessary to help them break down.
Step 4
Stir in chickpeas and a pinch of cayenne if you like. Bring the potback up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
Step 5
Serve spooned over white rice, and topped with cilantro.
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