Indian Butter Chickpeas
A quick and creamy vegan curry made with chickpeas and a rich coconut milk sauce, perfect for weeknight dinners.
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.
Notes
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.