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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
Cook Time 20 minutes
Total Time 30 minutes
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.