This Vegan Butter Chicken dish offers not only a creamy texture but the flavours are so good, you would think you would be eating the actual meat version of the Butter Chicken recipe. All of the ingredients are similar, but the chickpeas adds a nice crunchy texture.
Helpful Tips:
- Always rinsed canned beans thoroughly, as it helps to remove any starch and salt that is added to preserve the beans and it tastes much better. If you have the time and planned ahead, use dried beans.
- Important to cook the chickpeas for at least 20-30 minutes to soften them.
- In the recipe, you can substitute coconut sugar with brown sugar. Ratio is 1:1
- You can also, substitute coconut milk with heavy cream or if you don’t have either, use half and half cream and toss in some greek yogurt or sour cream.
- I substituted chopped cilantro with parsley as I am not a fan of cilantro.
Creamy Vegan Butter Chicken with Chickpeas
This tasty dish offers all of the flavours of butter chicken.
Equipment
Ingredients
- 3 tbsp organic sunflower vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 1/2 tsp chili powder
- 1 tsp turmeric
- 1/4 tsp cinnamon
- 1 16 oz can diced tomatoes, crushed
- 1 tbsp tomato paste
- 1 tsp coconut sugar (can substitute with brown sugar)
- 1 tsp salt
- 1/4 tsp black pepper
- 1 13.5 oz can chickpeas, drained and rinsed
- 1 13/5 oz can full fat coconut milk
- 1 cup basmati rice (white rice)
- cilantro, chopped (parsley)
Instructions
- Heat oil in a medium-large skillet over medium heat. Add onions sauté for about 3-5 minutes until softened.
- Remove skillet from heat and add garlic and ginger, chili powder, turmeric, cinnamon and place back on burner and sauté for about a minute to blend the spices.
- Add diced tomatoes, paste, coconut sugar, salt, pepper and chickpeas. Lower heat and simmer for about 20 minutes.
- Increase heat and stir in coconut milk and cook for about a minute. Remove from heat and check for seasoning.
- Serve with basmati rice and garnish with cilantro or parsley.
Nutrition
Calories: 286kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 9gSodium: 632mgPotassium: 178mgFiber: 2gSugar: 2gVitamin A: 285IUVitamin C: 4mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!
Once you crushed and added the diced tomatoes and chickpeas, cook for 20 minutes as this time allows the tomatoes to thicken and chickpeas to soften. Add the coconut milk and cook for another couple of minutes, as you notice the milk will start to thicken.
Enjoy this creamy delicious easy Indian dish on it’s own with basmati rice or white organic rice. Garnish with chopped cilantro, or in this case parsley. 🙂
