Vegan Butter Chickpea Curry
This vegan butter chickpea curry delivers all the creamy richness of traditional butter chicken using coconut milk and aromatic spices. A deeply flavorful vegan dinner that is every bit as comforting as the dish it was inspired by.
Tender chickpeas simmered in a rich spiced tomato coconut cream sauce for a deeply satisfying vegan curry.
Nutrition per serving
Ingredients
main
sauce
spice
aromatics
Instructions
Saute Aromatics
Heat oil in a large deep skillet or pot over medium heat. Add diced onion and cook for 6 to 7 minutes until golden and softened. Add garlic and ginger and cook for 1 to 2 more minutes until very fragrant.
Toast the Spices
Add garam masala, cumin, and a pinch of cayenne pepper to the pan. Stir constantly for 60 seconds to toast the spices in the oil which deepens their flavor significantly.
Build the Sauce
Pour in crushed tomatoes and stir to combine with the spiced onion mixture. Let simmer for 5 minutes until slightly reduced. Then pour in the coconut milk and stir until fully incorporated.
Add Chickpeas and Finish
Add the chickpeas to the sauce and stir to coat. Simmer on medium-low for 12 to 15 minutes until the sauce thickens and the chickpeas are tender and flavored throughout. Serve over basmati rice with warm naan.
Substitutions
Common mistakes
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