Vegan Butter Chickpeas: Your New 30-Minute Weeknight Hero

Craving the rich, creamy, and deeply spiced comfort of Butter Chicken but want a plant-based, quick-fix solution? Meet your new kitchen best friend: Vegan Butter Chickpeas. This recipe is a heartfelt homage to the classic North Indian dish, reimagined for the modern, busy cook. It captures the soul-warming essence of the original—the silky, aromatic gravy, the complex spice profile, the undeniable comfort—but does so using humble, pantry-friendly chickpeas and a clever blend of spices that come together in one pot in just about 30 minutes.

This isn’t just another simple chickpea curry. The magic here lies in creating a luxuriously smooth and creamy sauce that clings to each chickpea without a drop of dairy. We achieve this through a combination of blended tomatoes, rich coconut milk, and the secret weapon: raw cashews. When blended, the cashews create an unparalleled creaminess that is both decadent and wholesome. The “butter” component comes from a generous swirl of vegan butter at the end, adding a glossy finish and that signature rich, rounded flavor that makes the dish so irresistible.

For anyone navigating a vegan lifestyle, or even just trying to incorporate more plant-based meals into their week, this recipe is a game-changer. It proves that eating well doesn’t require hours of slaving over a stove or a long list of hard-to-find ingredients. It’s a celebration of how global flavors can be adapted to fit our dietary choices and our busy schedules, all without compromising on taste or satisfaction. So, let’s dive into this culinary shortcut to comfort, a bowl of creamy, dreamy goodness that promises to become a regular in your dinner rotation.

The Cultural Context: From Royal Kitchens to Your Weeknight Table

Butter Chicken, or Murgh Makhani, has a story as rich as its sauce. Legend places its invention in the 1950s at the iconic Moti Mahal restaurant in Delhi. The tale goes that leftover tandoori chicken was simmered in a rich gravy of tomato, butter, and cream to prevent it from drying out. The result was an instant classic—a dish that balanced the tangy heat of tomatoes with the cooling richness of dairy, creating a harmony of flavors that took the world by storm.

This vegan version respectfully tips its hat to that history. While we’re swapping the chicken for chickpeas and the dairy for plant-based alternatives, we are honoring the same culinary principle: creating something extraordinarily delicious from simple, available ingredients. Chickpeas, or chana, are a staple in Indian cuisine, and their hearty, nutty texture makes them the perfect vehicle for this iconic sauce. This adaptation is a testament to how cuisine evolves, embracing new ingredients and dietary needs while staying true to the spirit of the original creation. It’s a dish that connects your modern kitchen to a long tradition of spice-laden, comfort-food artistry.

Why This Recipe Works for Everyone

• Unbelievably Quick: From chopping to serving, it’s a 30-minute commitment, making it faster than takeout.
• Incredibly Nutritious: Chickpeas are a powerhouse of plant-based protein and fiber, while the spices offer a wealth of antioxidants and anti-inflammatory benefits.
• Meal-Prep Champion: The flavors meld and deepen overnight, making leftovers a coveted lunch.
• Dietary All-Star: It’s naturally vegan, gluten-free, and easily adaptable to be nut-free.
• Family-Friendly: The creamy, mildly spiced sauce is a crowd-pleaser, winning over even the most skeptical eaters.

Vegan Butter Chickpeas Recipe

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Cashew-Tomato Cream:

• 1 (14.5 oz) can diced tomatoes, undrained
• 1/3 cup raw cashews
• 1/4 cup water

For the Curry:

• 2 tablespoons vegan butter or coconut oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 green chili (like serrano or jalapeño), deseeded and minced (optional, for heat)
• 1 tablespoon garam masala
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika (for color, not heat)
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 (14 oz) can coconut milk (full-fat for creamiest results)
• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 teaspoon salt, or to taste
• 1 tablespoon fresh lemon juice
• 1 teaspoon sugar or maple syrup (to balance acidity)

For Garnish:

• 2 tablespoons chopped fresh cilantro
• A swirl of vegan butter or coconut cream

Instructions

1. Start the Cream Base: In a high-speed blender, combine the diced tomatoes (with their juices), raw cashews, and 1/4 cup water. Blend on high until the mixture is completely smooth and creamy, with no grit from the cashews. This is the foundation of your “butter” sauce. Set this cashew-tomato cream aside.
2. Sauté Aromatics: In a large skillet or Dutch oven, melt the 2 tablespoons of vegan butter over medium heat. Add the finely chopped onion and sauté for 5-6 minutes, until softened and translucent. Add the minced garlic, grated ginger, and optional green chili. Sauté for another minute until fragrant.
3. Bloom the Spices: Add the garam masala, cumin, paprika, coriander, turmeric, and cayenne pepper to the onion mixture. Stir constantly for 30-60 seconds. You’ll know it’s ready when the spices are incredibly fragrant. This step, called “blooming,” wakes up the essential oils in the spices and is crucial for a deep, complex flavor base.
4. Combine and Simmer: Carefully pour the reserved cashew-tomato cream into the spiced onion mixture. It will sizzle initially. Stir well to combine everything. Add the canned coconut milk, rinsed chickpeas, and 1 teaspoon of salt. Stir again until the sauce is uniform.
5. Cook to Perfection: Bring the curry to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 10-15 minutes, stirring occasionally. This allows the chickpeas to heat through and absorb the flavors, and the sauce to thicken slightly.
6. Final Seasoning: Turn off the heat. Stir in the fresh lemon juice and sugar or maple syrup. Taste the curry and adjust seasoning, adding more salt, lemon juice, or a pinch of cayenne for heat as needed. For an extra touch of richness, swirl in another tablespoon of vegan butter.
7. Serve: Garnish your Vegan Butter Chickpeas with plenty of fresh chopped cilantro and an extra drizzle of coconut cream or a pat of vegan butter. Serve immediately.

Pro Tips for the Perfect Vegan Butter Chickpeas

• Soak for Super Smoothness: If you don’t have a high-powered blender (like a Vitamix or Blendtec), soak your raw cashews in hot water for 20-30 minutes before blending. This guarantees an impossibly silky, grit-free sauce.
• Spice Control: This recipe is written for a mild to medium heat level. Control the spice by removing the seeds and membranes from the green chili, or omitting it entirely. The cayenne pepper is your main heat lever—add it cautiously.
• The Flavor Key: Don’t rush the step of toasting the spices with the onions. That one minute of stirring makes a world of difference in developing an authentic, non-watery flavor.
• Texture Preference: If you prefer a thicker sauce, simmer uncovered for the last 5 minutes of cooking. For a thinner sauce, add a splash of vegetable broth or water.

Delicious Variations to Try

• Add Vegetables: Stir in a couple of handfuls of fresh spinach or kale during the last 5 minutes of cooking. Diced bell peppers or cauliflower florets can be sautéed with the onions for a heartier dish.
• Nut-Free Version: Replace the cashews with 1/4 cup of shelled hemp seeds or 3 tablespoons of sunflower seed butter. The flavor will be slightly different but still deliciously creamy.
• Tofu Version: For a different protein, use cubed extra-firm tofu (pan-fried first for best texture) in place of the chickpeas.
• Smoky Twist: Add 1/2 teaspoon of smoked paprika along with the other spices for a subtle, smoky undertone.

Serving Suggestions

This versatile curry is the centerpiece of a fantastic meal. Here’s how to build your plate:

• The Classic Way: Serve it over a bed of fluffy basmati rice or with warm, buttery naan or roti for dipping and scooping.
• The Low-Carb Route: Enjoy it with cauliflower rice or quinoa for a lighter, protein-packed meal.
• As a Side: It makes a wonderful side dish to a larger Indian-inspired feast alongside dal (lentil curry) and a simple cucumber salad.
• In a Bowl: Create a nourishing bowl with a base of rice, the butter chickpeas, a dollop of vegan yogurt, and a crunchy salad like kachumber (Indian chopped salad).

No matter how you serve it, this bowl of Vegan Butter Chickpeas is a testament to the fact that the most comforting meals can also be the quickest, healthiest, and most compassionate. It’s a recipe you’ll return to again and again, each time marveling at how something so simple can feel so profoundly indulgent.

Vegan Butter Chickpeas

A creamy, dairy-free take on Butter Chicken using chickpeas, ready in just 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian-Inspired

Calories: 385

Ingredients

  

For the Cashew-Tomato Cream

• 1 can (14.5 oz) diced tomatoes undrained
• 0.33 cup raw cashews
• 0.25 cup water

For the Curry

• 2 tbsp vegan butter or coconut oil
• 1 large yellow onion finely chopped
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 green chili deseeded and minced (optional)
• 1 tbsp garam masala
• 1.5 tsp ground cumin
• 1.5 tsp paprika
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.25 tsp cayenne pepper adjust to taste
• 1 can (14 oz) coconut milk full-fat
• 2 cans (15 oz) chickpeas rinsed and drained
• 1 tsp salt or to taste
• 1 tbsp fresh lemon juice
• 1 tsp sugar or maple syrup

For Garnish

• 2 tbsp fresh cilantro chopped
• vegan butter or coconut cream for swirling

Equipment

• Blender
• Large skillet or Dutch oven
• Measuring Spoons/Cups
• Cutting board
• Chef’s knife

Method

 

1. In a blender, combine the diced tomatoes, cashews, and water. Blend until completely smooth. Set aside.
2. In a large skillet, melt vegan butter over medium heat. Add onion and sauté for 5-6 minutes until soft. Add garlic, ginger, and optional chili; cook for 1 minute until fragrant.
3. Add all the spices (garam masala through cayenne) and stir constantly for 30-60 seconds until very fragrant.
4. Pour the blended cashew-tomato cream into the skillet. Stir to combine with the spiced onions.
5. Add the coconut milk, chickpeas, and salt. Stir well to combine.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally.
7. Turn off the heat. Stir in the lemon juice and sugar/maple syrup. Taste and adjust seasoning. For extra richness, swirl in more vegan butter.
8. Garnish with cilantro and a drizzle of coconut cream. Serve immediately over rice or with naan.

Notes

For a nut-free version, substitute cashews with 1/4 cup hemp seeds or 3 tbsp sunflower seed butter. Soak cashews in hot water for 20 minutes if you don’t have a high-powered blender.