These vegan butter chickpeas take less than 30 minutes to make and are so flavorful with a hint of spice! You’ll never need to order Indian again once you make this spin on butter chicken.
Okay, I know. This recipe doesn’t actually have any butter in it. Authentic butter chicken, or Murgh Makhani, is chicken cooked with butter, aromatics, and spices, then bathed in a creamy tomato sauce. This vegan version is made with coconut oil, but it still has that same luxuriously silky sauce that makes butter chicken so good.
One more way this differs from the original: ordinarily, butter chicken would use heavy cream. Here, I’ve opted for a can of full-fat coconut milk, which adds that signature creaminess while keeping it plant-based. You really won’t miss the dairy here, folks.
These chickpeas couldn’t be easier to make. The process is as simple as opening a few cans, dicing an onion, and measuring out some spices. Plus, it has the added super-cool feature of using a full can of tomato paste. Seriously, it’s so satisfying to crack open a can of tomato paste and scoop the WHOLE thing into the pan. Highly recommend.
I like to serve this over white rice, but it would be just as good with brown rice or another grain. If you really want to level up, scoop up these chickpeas with some warm naan. Hell, get crazy and add the rice too. This is your life, man.
This just might be my new go-to curry recipe. It’s so simple, super filling, and seriously delicious to boot. It reheats like a dream, too, so you’ll have plenty to enjoy as leftovers!
If you make these Indian Butter Chickpeas, don’t forget to leave a rating and a comment below, and tag me on Instagram @feelinwhisky!Print
Indian Butter Chickpeas
This vegan spin on butter chicken takes less than 30 minutes to make and is so flavorful with a hint of spice! You’ll never need to order Indian again once you make this recipe.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Indian
- 2 tablespoons coconut oil or olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (2-inch) piece fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes (or more, to taste)
- 1 (6-ounce) can tomato paste
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (14.5-ounce) can full-fat coconut milk
- Juice of 1/2 medium lemon
- Cooked rice and chopped cilantro, for serving
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and pepper, and cook, stirring frequently, until onion is soft and translucent, 7–9 minutes. Add the garlic, ginger, and spices, and cook for an additional 30 seconds, or until fragrant. Stir in the tomato paste and cook, stirring, for a minute or two, until the tomato paste has deepened in color.
- Add the chickpeas and coconut milk, and stir to combine. Increase heat to medium-high and bring to a simmer, then reduce heat to medium-low. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens. Stir in the lemon juice. Serve over rice with a sprinkle of chopped cilantro.
Keywords: vegan recipe, takeout recipe, butter chicken, indian recipe, plant based, easy, quick