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Vegan Butter Chickpeas

A creamy, plant-based twist on classic butter chicken made with chickpeas, coconut milk, and aromatic spices for a rich, comforting vegan curry.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chickpeas Curry
  • 2 cans chickpeas drained and rinsed
  • 2 tbsp vegan butter
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder adjust to taste
  • 1.5 cups tomato puree
  • 1 cup coconut milk full-fat
  • 0.5 cup vegetable broth
  • Salt and black pepper to taste
  • 2 tbsp fresh cilantro chopped, for garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Mixing bowls
  • Can opener

Method
 

  1. Melt vegan butter in a skillet and sauté onions until golden.
  2. Add garlic, ginger, and cumin seeds; cook until fragrant.
  3. Stir in garam masala, turmeric, paprika, and chili powder.
  4. Add tomato puree and simmer for 5 minutes.
  5. Pour in coconut milk and broth; mix until creamy.
  6. Add chickpeas, season, and simmer for 10–15 minutes.
  7. Garnish with cilantro and serve with rice or naan.

Notes

For a thicker sauce, simmer longer uncovered. Add spinach for extra greens.