Vegan Butter Chickpeas
A plant-based twist on the classic Butter Chicken featuring tender chickpeas in a creamy tomato-based curry sauce.
Ingredients
For the Curry Base
- 2 cups Tomatoes Fresh or canned, crushed.
- 1 large Onion Finely chopped.
- 3 cloves Garlic Minced.
- 1 teaspoon Ginger Minced.
- 1 can Chickpeas Drained and rinsed or 1.5 cups cooked dried chickpeas.
- 1 cup Coconut milk For creaminess.
- 3 tablespoons Vegan butter Optional for richer flavor.
For the Spice Blend
- 1 teaspoon Cumin seeds For depth of flavor.
- 1 teaspoon Coriander seeds Toast for added aroma.
- ½ teaspoon Turmeric powder For color and health benefits.
- ½ teaspoon Garam masala For authentic Indian flavor.
- 1 pinch Cayenne pepper Adjust spice to taste.
Instructions
Preparation
- Soak dried chickpeas in water for at least 8 hours, drain and cook until tender (45-60 minutes) or use canned for quicker preparation.
- Finely chop the onion, garlic, and ginger.
Cooking
- In a large skillet or wok, heat oil over medium heat and sauté onions, garlic, and ginger until soft.
- Add cumin and coriander seeds to the skillet and toast them for a minute until fragrant.
- Add the chopped tomatoes and cook down to create a thick sauce.
- Stir in chickpeas and coconut milk, mixing well.
- Add turmeric, garam masala, and cayenne pepper. Simmer for 20 minutes to allow the flavors to blend.
- If desired, finish the curry with vegan butter for extra creaminess.
Notes
Serve with basmati rice or vegan naan for a complete meal. Customize spice levels based on preference.