Description
This Vegan Butter Chickpeas recipe is an Indian Butter Chicken-inspired dish that offers a creamy, flavorful plant-based alternative using chickpeas and a rich tomato-cashew puree. Perfectly spiced with garam masala, cumin, turmeric, and chili powder, it delivers a luscious curry experience suitable for vegans. The dish is quick to prepare in about 40 minutes and can be enjoyed with naan, paratha, roti, or basmati rice.
Ingredients
Scale
Base Ingredients
- 1 tbsp neutral oil
- 1 tbsp vegan butter
- 1/2 small red onion, diced
- 6 cloves garlic, crushed and roughly chopped
- 1 small knob ginger (around 1 tbsp minced), peeled and roughly chopped or minced
- 1/2 tbsp ground cumin seed powder
- 1 tbsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1/3 cup roasted cashews (50g / 1.7 oz, unsalted)
- 1 can diced tomatoes (400g / 14 oz)
- 1/2 cup water
- 3-4 tsp sugar (adjust to taste)
- 1-2 tsp salt (to taste)
Butter Chickpeas
- 1 tbsp neutral oil (or vegan butter)
- 1/2 small red onion, diced
- 1-2 cans chickpeas (400g can, 225g / 8 oz drained weight), drained and rinsed
- 1/2 cup water (or more if desired)
- Chopped fresh coriander (for garnish)
- Naan, paratha, roti, or basmati rice to serve
Instructions
- Preparation: Drain and rinse the canned chickpeas thoroughly and set aside. Peel the ginger using a spoon, crush and roughly chop the garlic, and dice the red onion, dividing it into two portions for different steps in the recipe.
- Make the Base/Puree: Heat a large wok or skillet over medium heat. Add the oil and melt the vegan butter. Stir-fry half of the diced onion, garlic, and ginger until fragrant and aromatic.
- Add Spices and Cashews: Mix in the ground cumin, garam masala, red chili powder, turmeric powder, and roasted cashews. Stir to combine all flavors thoroughly.
- Add Tomatoes and Simmer: Pour in the canned diced tomatoes and 1/2 cup water. Season with salt and sugar to balance acidity. Mix well, cover the pan, and bring to a boil. Reduce heat to a simmer and cook for 5-8 minutes until cashews soften.
- Blend the Base: Transfer the contents of the pan to a blender and puree until smooth and thick.
- Cook Chickpeas: In the same wok or skillet over medium heat, melt additional vegan butter or add oil. Stir-fry the remaining diced onion, then add the drained chickpeas and sauté for 2-3 minutes.
- Combine and Simmer: Pour in the tomato-cashew puree. Use water from rinsing the blender to ensure no puree is wasted and add it to the pan. Allow the curry to come to a boil and simmer for 2-3 minutes, adding more water for desired consistency.
- Season and Garnish: Taste and adjust seasoning with more salt or sugar as needed. Turn off the heat and garnish with chopped fresh coriander.
- Serve: Serve hot alongside naan, paratha, roti, or basmati rice. For extra convenience, paratha can be pan-fried from store-bought frozen versions.
Notes
- Use unsalted roasted cashews to control salt levels.
- Adjust sugar to balance the acidity of the tomatoes; this is key for flavor harmony.
- You can use either one or two cans of chickpeas depending on your preference or desired portion size.
- Simmering the spice and cashew mixture softens the cashews, which is essential for a creamy puree.
- This dish pairs excellently with Indian breads like naan, paratha, or roti, or with basmati rice.
- To save time, use store-bought vegan butter and canned diced tomatoes.
- Optional: For a nuttier flavor, lightly toast the spices before adding the onion and garlic.
