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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
Cook Time 20 minutes
Total Time 30 minutes
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.