Vegan Butter Chickpeas
Vegan Butter Chickpeas, also known as Vegan Butter Chicken or Vegan Murgh Makhani, is a creamy and indulgent Indian-inspired curry made with chickpeas in a rich and flavorful tomato-based sauce. This dairy-free and plant-based version of a classic Indian dish is equally comforting and satisfying.
INGREDIENTS
For the Chickpea Curry:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup full-fat coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish (optional)
For the Vegan Butter Sauce:
- 2 tablespoons vegan butter
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- 1/2 cup tomato sauce
- Salt to taste
INSTRUCTIONS
Prepare the Chickpea Curry:
In a large skillet or saucepan, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, ground turmeric, cayenne pepper, and salt. Cook for a minute to toast the spices.
Pour in the diced tomatoes (with their juice), chickpeas, and coconut milk. Stir to combine.
Cover and simmer for about 15-20 minutes, allowing the chickpea curry to thicken and the flavors to meld together.
Prepare the Vegan Butter Sauce:
In a separate skillet, melt the vegan butter over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic, ground cumin, garam masala, paprika, cayenne pepper, and salt. Cook for 2-3 minutes until fragrant.
Add the tomato sauce and simmer for another 5 minutes, allowing the sauce to thicken.
Combine the Curry and Butter Sauce:
- Pour the prepared vegan butter sauce into the chickpea curry. Stir well to combine.
Serve Vegan Butter Chickpeas:
Garnish with fresh cilantro leaves if desired.
Serve hot as a creamy and flavorful vegan butter chickpea curry, typically enjoyed with rice or naan bread.
TIPS
- Adjust the level of spiciness by varying the amount of cayenne pepper or using fresh green chilies.
- If you prefer a richer sauce, you can add more coconut milk or vegan cream to the chickpea curry.
- Store any leftovers in an airtight container in the refrigerator and reheat before serving.
NUTRITION VALUE
- Calories: 300-350 (approximate values)
- Carbohydrates: 30-35g
- Protein: 7-9g
- Fat: 18-20g
- Fiber: 6-8g
