Vegan Butter Chicken with Chickpeas

This Vegan Butter Chicken recipe is soooo good! Bold Indian warm spices with a  luxurious coconut cream sauce. The chickpeas adds a perfect balance of the crunchy texture and loaded with protein! This meatless meal is the best!  

How you can you resist this irresistible delicious vegan butter chicken meal?! It has the flavours of butter chicken and more! The chickpeas replace the meat component to this dish and when you add fresh herbs with HOMEMADE PITA BREAD or GARLIC NAAN BREAD you definitely have a scrumptious meal!

Helpful Tips:

• This is a super easy recipe and I would suggest to measure your spices in a small bowl, have your chickpeas rinsed and can of coconut milk opened and ready.
• 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 minutes to soften them.
• 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.

INGREDIENTS

• Extra virgin olive oil: select a good quality olive oil
• Base: onion, garlic, fresh ginger adds  pungent flavours
• Spices: warm spices which include curry powder, turmeric, paprika, cardamom, cinnamon
• Tomato paste
• Diced tomatoes
• Seasonings: sea salt and pepper
• Chickpeas
• Coconut milk
• Parsley or cilantro: I prefer to use parsley, as I am not fond of cilantro

HOW TO MAKE THIS RECIPE

Heat oil in a medium-large skillet over medium heat. Add onions sauté for about 3-4 minutes until softened.  Add garlic and ginger, cook for one minute.

Measure and combine curry powder, turmeric, paprika, cardamom and cinnamon in a small bowl. Stir into the skillet and sauté for about a minute until the spices are well incorporated.

Add diced tomatoes, tomato paste, salt, pepper and coconut milk. Once it starts to boil, reduce heat and add chickpeas. Simmer for 20 minutes until the sauce has thickened and is creamy in texture.

WHY MAKE THIS RECIPE…..

• It is an easy recipe to follow and you can have dinner ready in just over 30 minutes.
• You will love the flavours, so rich and so tasty!
• It is a healthy meal, rich in antioxidants, protein, fiber and with all those spices, this recipe fights off diseases, including cancer.
• Improves your heart health, great for digestion, brain health, well the list goes on!!
• Did I say, because it is so darn good!!

This dish can be eaten with basmati rice or brown rice. Try serving it with GARLIC NAAN BREAD OR HOMEMADE PITA BREAD. Garnish with cilantro or parsley.

STORING

Curry dishes can be stored in the refrigerator for up to 4-5 days in a seal container with a lid. If you happen to have leftovers and would like to freeze this dish, well you most definitely can freeze it. Similar way in a container with a lid but make sure it is suitable for the freezer. It is can stored in the freezer for up to 4 months.

DID YOU MAKE THIS RECIPE….

Please leave a review with a comment and rating. Thank you, Rose 🙂

Vegan Butter Chicken with Chickpeas

5 from 1 vote

This vegan version of butter chicken is creamy, with warm spices, protein rich chickpeas and absolutely delicious! This healthy alternative to the traditional Indian butter chicken has you going for seconds. Serve with naan or pita bread.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 396.34

Ingredients Equipment Method Nutrition

Ingredients

  

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• 1½ tbsp extra virgin olive oil or avocado oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tsp fresh ginger, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp cardamom
• 1/4 tsp cinnamon
• 1 -14 oz can diced tomatoes, crushed
• 2 tbsp tomato paste
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 -13.5 oz (400ml) can chickpeas, drained and rinsed
• 1 -13.5 oz (400ml) can full fat coconut milk
• 1 cup brown rice or basmati rice
• cilantro/parsley, chopped

Equipment

• large skillet

Method

 

1. Heat oil in a medium-large skillet over medium heat. Add onions sauté for about 3-4 minutes until softened.  Add garlic and ginger, cook for one minute.
2. Measure and combine curry powder, turmeric, paprika, cardamom and cinnamon in a small bowl. Stir into the skillet and sauté for about a minute until the spices are well incorporated.
3. Add diced tomatoes, tomato paste, salt, pepper and coconut milk. Once it starts to boil, reduce heat and add chickpeas. Simmer for 20 minutes until the sauce has thickened and is creamy in texture.
4. Serve immediately with brown or basmati rice and garnish with cilantro or parsley. Don't for the homemade pita bread! Enjoy!

Nutrition

Calories: 396.34kcalCarbohydrates: 28.52gProtein: 8.71gFat: 30.38gSaturated Fat: 21.2gPolyunsaturated Fat: 1.76gMonounsaturated Fat: 5.35gSodium: 1069.47mgPotassium: 749.63mgFiber: 8.94gSugar: 7.81gVitamin A: 288.26IUVitamin C: 17.45mgCalcium: 102.94mgIron: 4.78mg

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