My butter chickpea curry is a delicious vegan twist on your Indian takeout favourite butter chicken. It's rich and creamy with a mildly-spiced gravy and is super easy to make from pantry staples!
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.
Notes
Leftovers develop beautifully overnight. Keep in the fridge and add a splash of water when reheating to loosen up the sauce.Diced potatoes make a lovely addition to this recipe. Pre-cook to just-cooked before adding them in with the chickpeas.
butter chicken, butter chickpea, chickpeas, curry, indian takeout, pantry staples