Best Chickpea Vegan Butter Chicken Recipe
Chickpea Vegan “Butter Chicken”. If you're missing butter chicken, try out this delicious substitute. It's creamy, tangy and savoury, and hits the spot when you're craving this Indian take-away favourite.
Ingredients
- 2 tbsp vegan butter (or oil)
- ½ onion diced large onion
- 3 cloves garlic (minced)
- 1 tbsp salt free butter chicken spice blend
- 1 ½ cans chickpeas (based on a 19oz or 540 ml can)
- 6 tbsp tomato paste
- 1 can coconut milk (full fat)
- 1 tbsp hot chilli flakes or powder (optional)
- 10 cashews (optional, but gives it such a nice flavour and a thicker, creamier consistency!)
Items to serve with
- cliantro (optional)
- rice
- naan
Instructions
- Add 2 Tbsp vegan butter (or oil) to a pan on medium heat
- Add 1/2 diced large onion
- Cook the butter and onion on medium heat for 3-4 minutes
- Next add 1 heaping Tbsp of minced ginger
- And 3 cloves of minced garlic
- Cook another 1-2 minutes
- Next add 1 heaping Tbsp of salt free butter chicken spice blend
- Mix it up then add 6 tbsp tomato paste
- Add 1 and 1/2 cans of rinsed and drained chickpeas (based on a 19oz or 540 ml can)
- Add a little salt to taste and mix it well till the chickpeas are coated in the mixture
- Add 1 can of full fat coconut milk
- Add hot chilli flakes or powder to your preferred spice level (optional, you know I like a lot!! 😝 🔥)
- Reduce to a simmer for about 10 minutes - stirring often
- Add 10 ground up cashews (optional, but gives it such a nice flavour and a thicker, creamier consistency!)
- Serve with fresh cilantro and rice or naan. Enjoy!
Video
Notes
If you love this recipe, check out our one-pot lentil curry recipe! 😗👌
Tried this recipe?Let us know how it was!