This butter chickpea curry is a delicious vegan twist on your Indian takeout favourite butter chicken. With a rich, creamy, mildly-spiced gravy, this easy vegan butter chicken will keep you coming back for more.
This dish is super easy and is a great mid-week option. Most of the ingredients are pantry staples so I often find myself cooking butter chickpea curry at the end of the shopping week.
It’s all cooked in one pan (or pot if you don’t have a deep fry-pan) and comes together in around 30 minutes. You basically create a mild curry paste with the spices, tomatoes and carrots, then add in the coconut cream and other flavours, along with the chickpeas and remaining flavours. The butter and coriander at the end really bring it together, and the addition of lime at the table elevates the dish to a new level.
I have also made butter chickpea with the addition of diced potatoes. It makes the dish more chunky and hearty. Pre-boil the potatoes until just-cooked and then add them to the curry when you add the chickpeas.
Vegan butter chickpea curry is equally lovely as a simple dish served with rice, as it is part of an Indian-style banquet with some of your favourite dishes such as turmeric tatties, dahl, naan bread, coconut rice or whatever you fancy.
The flavours develop beautifully overnight so if you have leftovers, keep them in the fridge. Add a splash of water when reheating to help loosen up the sauce.
Let me know in the comments below if you made this. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @coastingwiththe90s
Butter chickpea curry - easy vegan butter chicken
Ingredients
- 1 tbsp olive oil
- 1 C onion - diced
- ½ tsp fresh ginger - grated
- 2 tsp paprika
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1 C carrot - sliced
- 200 ml tinned diced tomatoes - ½ can
- 1 tbsp tomato paste
- 2 C chickpeas - cooked or from can
- 400 ml coconut cream - 1 can
- 2 tsp maple syrup
- 1 tbsp peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp vegan butter
- 2 tbsp fresh coriander - finely chopped
- Lime wedges to serve
Instructions
- In a deep frying pan or skillet, heat the oil over medium-high heat and then cook the onions for a couple of minutes until they soften. Add in the ginger, paprika, curry powder, turmeric, garlic powder, and continue to stir fry until fragrant (about a further minute.)
- Add the tomatoes, tomato paste, carrots and cook for 5 minutes. You will have a thick, chucky curry paste.
- Pour in the coconut cream, along with the chickpeas, maple syrup, peanut butter and soy sauce. Reduce the heat and simmer for 15 minutes.
- Turn off the heat. Stir through the butter and coriander. Cover and set aside for 5 minutes. Serve with basmati rice, naan bread and lime wedges.
Loved this recipe….a great way to go meat free without the family knowing!
I added some cauliflower as well as the chickpeas and carrots and it worked brilliantly!!
Can’t wait to roll out more recipes, so quick, easy and delicious with ingredients that are already kicking around your cupboard. 🙂
Yum, great idea with the cauliflower! Thanks for sharing 🙂
I was out of peanut butter so used Tahini instead and it was delicious! Adding this to the weekly repetoir, thanks!