Indian Butter Chickpeas is a simple, creamy vegan curry ready in about 30 minutes.
- Indian Butter Chickpeas — Introduction
- Indian Butter Chickpeas — Why make this recipe
- Indian Butter Chickpeas — How to make Indian Butter Chickpeas
- Indian Butter Chickpeas — Ingredients :
- Indian Butter Chickpeas — Directions :
- Indian Butter Chickpeas — How to serve Indian Butter Chickpeas
- Indian Butter Chickpeas — How to store Indian Butter Chickpeas
- Indian Butter Chickpeas — Tips to make Indian Butter Chickpeas
- Indian Butter Chickpeas — Variation
- Indian Butter Chickpeas — FAQs
Indian Butter Chickpeas — Introduction
Indian Butter Chickpeas is a warm, mildly spiced dish that is easy to make at home. It uses canned chickpeas, tomato puree, and coconut milk for a rich, dairy-free sauce.
You can also compare styles or get an idea from this recipe page which shows a similar version.
Indian Butter Chickpeas — Why make this recipe
Indian Butter Chickpeas is quick, filling, and needs few ingredients. It works well for weeknight dinners or meal prep.
It is vegan and kid-friendly when you keep spices mild. The creaminess makes it comforting and satisfying.
Indian Butter Chickpeas — How to make Indian Butter Chickpeas
Indian Butter Chickpeas cooks mostly in one pot and needs little hands-on time. Sauté the aromatics, add the chickpeas and sauce, then simmer until thick.
For a warm fall side that pairs well, try butternut squash and Brussels sprouts with your curry.
Indian Butter Chickpeas — Ingredients :
- 1 can chickpeas, drained and rinsed
- 2 cups tomato puree
- 1 cup coconut milk
- 2 tablespoons vegan butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons garam masala
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Indian Butter Chickpeas — Directions :
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- In a pot, add the onion, garlic, and ginger. Cook over medium heat until fragrant.
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- Add the chickpeas, tomato puree, coconut milk, vegan butter, garam masala, cumin, salt, and pepper.
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- Stir well to combine and bring to a simmer.
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- Let it cook for 20-30 minutes, stirring occasionally, until thickened.
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- Serve hot, garnished with fresh cilantro.
Indian Butter Chickpeas — How to serve Indian Butter Chickpeas
Indian Butter Chickpeas goes well with rice, naan, or flatbread. It is also tasty over roasted vegetables or grain bowls.
Serve with a side like butternut squash lasagna to make a larger, cozy meal.
Indian Butter Chickpeas — How to store Indian Butter Chickpeas
Let the curry cool to room temperature before storing. Put it in an airtight container and refrigerate for up to 4 days.
You can freeze portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
Indian Butter Chickpeas — Tips to make Indian Butter Chickpeas
- Use canned chickpeas for speed. Rinsing removes extra salt.
- Simmer longer for a thicker, richer sauce.
- Adjust garam masala to taste; start small if you prefer mild heat.
- Stir often near the end to avoid sticking.
Indian Butter Chickpeas — Variation
- Add spinach or kale at the end for extra greens.
- Use roasted cauliflower or tofu for added texture.
- Swap coconut milk for cashew cream for a different richness.
Indian Butter Chickpeas — FAQs
Q: Is Indian Butter Chickpeas vegan?
A: Yes. This recipe uses vegan butter and coconut milk, so it is fully plant-based.
Q: Can I use dried chickpeas instead of canned?
A: Yes. Soak and cook dried chickpeas first, then use them as directed. Dried chickpeas need longer cook time before adding to the sauce.
Q: Where can I buy spices or tools for this recipe?
A: Buy it here if you need spices or special items to make the dish.
Q: How can I make the sauce thicker?
A: Simmer longer to reduce the sauce, or mash a few chickpeas into the pot to thicken naturally.
Indian Butter Chickpeas
Ingredients
Base Ingredients
- 1 can chickpeas, drained and rinsed Canned chickpeas for speed.
- 2 cups tomato puree
- 1 cup coconut milk Can substitute with cashew cream for different richness.
- 2 tablespoons vegan butter
Aromatics
- 1 medium onion, finely chopped Sauté until fragrant.
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Spices
- 2 teaspoons garam masala Adjust to taste for desired spice level.
- 1 teaspoon cumin
- Salt and pepper to taste
Garnish
- to taste Fresh cilantro Use for garnish before serving.
Instructions
Preparation
- In a pot, add the onion, garlic, and ginger. Cook over medium heat until fragrant.
- Add the chickpeas, tomato puree, coconut milk, vegan butter, garam masala, cumin, salt, and pepper.
- Stir well to combine and bring to a simmer.
Cooking
- Let it cook for 20-30 minutes, stirring occasionally, until thickened.
- Serve hot, garnished with fresh cilantro.
