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Creamy Vegan Butter Chicken with Chickpeas

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A comforting and creamy plant-based twist on traditional butter chicken using chickpeas and a rich blend of spices, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 cups cooked chickpeas or 1 (15 oz/425 g) can, drained and rinsed
  • 1 cup (240 ml) full-fat coconut milk
  • ½ cup (75 g) cashews, soaked and blended into cream (optional)
  • 2 tbsp (30 g) tomato paste
  • 1 (14 oz/400 g) can diced tomatoes, fire-roasted preferred
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 2 tbsp (30 ml) olive oil or vegan butter
  • 1½ tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp turmeric
  • 1 tsp smoked paprika (optional)
  • ¼ tsp red chili powder or cayenne (adjust to taste)
  • Salt to taste
  • 1 tsp maple syrup or agave nectar
  • Handful fresh cilantro, chopped (for garnish)
  • 1 tbsp freshly squeezed lemon juice

Instructions

  1. Chop the onion finely, mince the garlic, grate the ginger, and rinse the chickpeas well if using canned. Soak cashews in hot water for at least 30 minutes, then blend with ¼ cup (60 ml) water until creamy. Set aside.
  2. Heat 2 tbsp (30 ml) olive oil or vegan butter in a large skillet over medium heat. Add the onion and cook for about 5 minutes until translucent and soft. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant but not browned.
  3. Sprinkle in garam masala, cumin, coriander, turmeric, smoked paprika, and red chili powder. Stir constantly for about 1 minute to toast the spices lightly.
  4. Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Add the diced tomatoes with their juices and simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Pour in the coconut milk and cashew cream, stirring well to combine. Add the chickpeas and season with salt and maple syrup. Let the curry simmer on low heat for 10-15 minutes, stirring occasionally.
  6. Just before serving, stir in the fresh lemon juice and sprinkle chopped cilantro on top. Adjust salt or spice levels as needed.
  7. Serve the creamy vegan butter chicken with chickpeas over fluffy basmati rice or warm naan bread.

Notes

Use Thai Kitchen brand coconut milk for best creaminess. Soak cashews for at least 30 minutes before blending for silky smooth cream. If sauce thickens too much, add a splash of water or vegetable broth. Adjust chili powder to taste for desired heat level. Avoid burning garlic to prevent bitterness.

Nutrition

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

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