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Creamy Vegan Butter Chicken with Chickpeas

creamy vegan butter chicken with chickpeas - featured image
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A comforting and satisfying plant-based version of butter chicken made with chickpeas and a creamy spiced tomato and coconut milk sauce. Perfect for cozy dinners and family meals.

Ingredients

Scale
  • 1 tablespoon coconut oil (or any neutral oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz/400 g) crushed tomatoes
  • 1 can (14 oz/400 ml) full-fat coconut milk
  • 2 teaspoons garam masala
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 2 cans (15 oz/425 g each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • Fresh cilantro leaves, chopped (for garnish)
  • Lemon wedges (optional, for garnish)

Instructions

  1. Chop the onion finely, mince the garlic, and grate the ginger. Drain and rinse the chickpeas well.
  2. Heat 1 tablespoon of coconut oil in a large deep skillet over medium heat until shimmering, about 2 minutes.
  3. Add the chopped onion and cook until translucent and soft, about 5-7 minutes, stirring occasionally.
  4. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
  5. Sprinkle in garam masala, smoked paprika, turmeric, cumin, salt, and black pepper. Stir well for about 1 minute to toast the spices gently.
  6. Pour in the crushed tomatoes with their juices. Stir to combine and simmer on medium-low heat for 8-10 minutes until the sauce thickens.
  7. Transfer about half of the drained chickpeas to a blender or use an immersion blender to puree until mostly smooth but still textured.
  8. Return the blended chickpeas to the pan along with the whole chickpeas and pour in the coconut milk. Stir gently to combine.
  9. Simmer for another 10-12 minutes on low heat, stirring occasionally, until the sauce is creamy and slightly thickened.
  10. Taste and adjust seasoning with salt, pepper, or more garam masala if desired. Add a splash of water or vegetable broth if the sauce is too thick.
  11. Garnish with fresh chopped cilantro and serve with lemon wedges on the side. Serve hot with basmati rice, naan, or your favorite flatbread.

Notes

Toast spices gently to unlock full flavor. Blend only half the chickpeas for creamy texture without mushiness. Keep heat moderate to prevent coconut milk from separating. Fresh ginger is recommended for best flavor. Adjust seasoning at the end. Can substitute almond or oat milk for coconut milk but sauce will be less creamy.

Nutrition

Keywords: vegan butter chicken, chickpeas, creamy curry, plant-based dinner, dairy-free, coconut milk, easy vegan recipe, weeknight dinner

Find it online: https://norasfoods.com/creamy-vegan-butter-chicken-with-chickpeas-easy-homemade-recipe-for-dinner/