Vegan Butter Chickpeas – Creamy, Cozy, and Completely Dairy-Free

Some recipes have a way of warming your soul — rich, comforting, and full of flavor that feels like home. Vegan Butter Chickpeas is one of those dishes. Inspired by the classic Indian butter chicken, this plant-based version delivers the same creamy, spiced goodness using chickpeas instead of meat, and coconut milk instead of cream. The result? A luscious, fragrant curry that even non-vegans fall in love with.

Imagine spooning tender chickpeas bathed in a silky tomato-coconut sauce over fluffy basmati rice. The first bite is bold and comforting — hints of garam masala, cumin, and garlic balanced by the smooth richness of vegan butter and the natural sweetness of coconut milk. This is weeknight coziness, elevated.

The beauty of this recipe lies not only in its taste but also its simplicity. Everything comes together in one pan, in less than 30 minutes, using pantry staples. Perfect for busy evenings when you want something hearty, wholesome, and satisfying — without the dairy or fuss.

Ingredients

• 2 tablespoons vegan butter (or coconut oil)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (15 oz) tomato puree
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• ½ teaspoon paprika
• 1 teaspoon salt (or to taste)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup coconut milk (full-fat for creaminess)
• 1 teaspoon maple syrup or sugar (optional, to balance acidity)
• Fresh cilantro, for garnish
• Cooked basmati rice or naan, for serving

Instructions

1. Sauté aromatics:
   In a large skillet or saucepan, melt vegan butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
2. Add garlic and ginger:
   Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add spices:
   Sprinkle in garam masala, cumin, curry powder, turmeric, paprika, and salt. Stir to coat the onions evenly, toasting the spices for 30 seconds to release their aroma.
4. Pour in tomato puree:
   Add the tomato puree and stir well. Let it simmer for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Stir in coconut milk:
   Pour in the coconut milk, stirring until the sauce becomes creamy and smooth. Taste and adjust salt or sweetness as desired.
6. Add chickpeas:
   Gently fold in the chickpeas, coating them with the sauce. Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the chickpeas are tender and the sauce is rich and thick.
7. Finish and serve:
   Stir in a final tablespoon of vegan butter for extra creaminess. Garnish with chopped cilantro and serve warm with rice or naan.

Tips & Tricks

• Texture tip: For a thicker sauce, simmer uncovered for a few extra minutes to reduce liquid.
• Extra protein: Add cubed tofu or cooked lentils along with the chickpeas.
• Make it spicy: Add a pinch of cayenne pepper or chili flakes for more heat.
• Oil-free option: Sauté onions in a few tablespoons of vegetable broth instead of butter or oil.

Vegan Butter Chickpeas

A creamy, dairy-free twist on the classic butter chicken—made with chickpeas, coconut milk, and aromatic spices for a rich vegan curry.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian, Vegan

Calories: 290

Ingredients Equipment Method

Ingredients

  

• 2 tbsp vegan butter or coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 15 oz tomato puree 1 can
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp curry powder
• 0.5 tsp turmeric
• 0.5 tsp paprika
• 1 tsp salt or to taste
• 15 oz chickpeas, drained and rinsed 1 can
• 1 cup coconut milk full-fat for creaminess
• 1 tsp maple syrup or sugar optional
• fresh cilantro for garnish
• cooked rice or naan for serving

Equipment

• Skillet or saucepan
• Wooden spoon
• Can opener
• Knife and cutting board

Method

 

1. Melt vegan butter in a skillet and sauté onions until translucent.
2. Add garlic and ginger, cook for 1 minute.
3. Stir in garam masala, cumin, curry powder, turmeric, paprika, and salt.
4. Add tomato puree and simmer for 5 minutes.
5. Stir in coconut milk and maple syrup, simmer until creamy.
6. Add chickpeas and simmer 10–12 minutes until sauce thickens.
7. Finish with a tablespoon of vegan butter and garnish with cilantro before serving.

Serving Suggestions

Serve your vegan butter chickpeas over steamed basmati rice, jasmine rice, or even quinoa. Warm naan or roti on the side helps scoop up every bit of that delicious sauce. For a refreshing contrast, add a simple cucumber mint salad or pickled onions on top.

If you’re hosting, this dish pairs beautifully with other Indian-inspired vegan sides like turmeric roasted cauliflower or spiced potatoes.

Storage Information

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce.
• Freeze: This curry freezes perfectly! Store in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

FAQ

Q: Can I use dried chickpeas instead of canned?
A: Absolutely! Just soak and cook them first until tender, then use as directed.

Q: Can I use almond milk instead of coconut milk?
A: You can, but the sauce will be thinner and less creamy. Coconut milk gives the best buttery texture.

Q: How can I make it lower in fat?
A: Use light coconut milk and reduce the vegan butter to 1 tablespoon. It’ll still be delicious.

History / Inspiration

Butter chicken, also known as murgh makhani, originated in Delhi in the 1950s when chefs repurposed leftover tandoori chicken in a tomato-butter sauce. The dish became a global favorite for its rich, aromatic flavor. This vegan version honors the original while keeping it completely plant-based — with chickpeas offering hearty protein and texture.

It’s a shining example of how traditional recipes can be reimagined for modern, compassionate cooking without losing their warmth and flavor.