Vegan Butter Chickpeas (Indian Butter Chicken-Inspired)
A delicious vegan twist on the classic butter chicken, featuring chickpeas in a creamy, spiced sauce.
Ingredients
Base Ingredients
- 1 tbsp neutral oil
- 1 tbsp vegan butter
- 1/2 small red onion diced
- 6 cloves garlic crushed and roughly chopped
- 1 small knob ginger peeled and roughly chopped or minced (around 1 tbsp minced)
- 1/2 tbsp ground cumin seed powder
- 1 tbsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1/3 cup roasted cashews (50g / 1.7 oz), I used unsalted cashews
- 1 can diced tomatoes (400g / 14 oz can)
- 1/2 cup water
- 3-4 tsp sugar adjust to taste
- 1-2 tsp salt to taste
- 1 tbsp neutral oil (or vegan butter)
- 1/2 small red onion diced
- 1-2 can chickpeas (400g can, 225 g / 8 oz drained weight) see notes
- 1/2 cup water (or more if desired)
- Chopped fresh coriander
- Naan (paratha, roti, or basmati rice to serve)
Instructions
- Heat oil and vegan butter in a pan, sauté onions until translucent.
- Add garlic, ginger, and spices; cook until fragrant.
- Stir in diced tomatoes and chickpeas; simmer for 15 minutes.
- Add water and adjust seasoning; cook for another 5 minutes.
- Serve hot, garnished with coriander and accompanied by naan or rice.
Notes
For a creamier texture, blend the sauce before adding chickpeas.