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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
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 396.34
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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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