by Kaitlin
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This easy Indian-inspired Butter Chickpeas recipe is a healthier, vegan version of classic Butter Chicken. But made with whole food, plant-based ingredients! The sauce is ultra-creamy and so satisfying. (Vegan, gluten-free, oil-free.)
This Indian-inspired vegan Butter Chickpeas recipe is so satisfying, creamy, and out of this world delicious! It's my plant-based version of the classic "butter chicken" dish.
Tender chickpeas swim in a velvety sauce that's rich with warm spices and savory flavor. Plus it only takes 30 minutes to prepare!
It's also pleasantly filling, and a good source of plant-based protein and fiber. I love serving it over a warm bed of cooked brown rice to soak up the delicious sauce.
Ingredients for Butter Chickpeas
For this recipe you will simmer in a saucepan or large skillet:
- Yellow onion: Or you can substitute white onion or sweet onion instead.
- Chickpeas (garbanzo beans): This is a great plant-based alternative to the chicken that is traditionally found in this dish. They're tender and hearty!
- Petite diced tomatoes: I like petite best with this recipe because they're smaller and bite-sized. However if you can't find them, regular diced tomatoes work great too.
- Coconut milk: I use regular & unsweetened canned coconut milk. (Full-fat coconut milk.)
- Peanut butter: Natural, creamy peanut butter works best.
- Tomato paste
- Curry powder: This is a warm, earthy spice blend. Most often I use a mild/medium curry powder from "Simply Organic" brand. Be aware curry powder can range in spiciness depending on how much cayenne pepper is included.
- Garlic powder: Or you can use fresh garlic cloves (minced).
- Smoked paprika
- Tamari: This adds salty, umami flavor. You can also substitute soy sauce or coconut aminos. (If you don't have any of those, then simply salt to taste instead.)
History
Butter Chicken is a popular Indian dish that was developed in the 1950s. Traditionally, the sauce is made with tomato, onion, curry, and butter.
However we eliminate the dairy butter in this vegan version. The richness is achieved with coconut milk and peanut butter instead. It's so luscious and creamy!
Customizing
I've found the sauce is very forgiving! So add any "accent" seasonings you enjoy. Ground cumin, cinnamon, turmeric, ginger, garam masala, and chili powder are all great. Chopped spinach is great added in towards the end of cooking as well!
Serving
Serve this dish as is, or pair it with other additions such as:
- Cooked brown rice: I highly recommend serving this dish over rice, so it can mingle with the delicious sauce!
- Nuts: Sprinkling nuts on top before serving adds really nice crunch and texture. Try cashews, peanuts, or slivered almonds.
- Fresh cilantro: Either garnish with a sprinkle of cilantro, or stir in fresh cilantro to the dish at the end of cooking time.
- Citrus: Try a squeeze of fresh lemon juice or lime juice.
- Bread: Enjoy with flatbread, naan, or pita bread on the side.
Storing
I store my leftover rice and butter chickpeas in separate containers in the refrigerator. Then simply reheat in the microwave when ready to enjoy. It keeps for about 3-4 days.
For more inspiration, also browse all chickpea recipes or easy vegan dinner recipes.
Vegan Butter Chickpeas
This Indian-inspired dish is a healthier, vegan version of Butter Chicken made with whole food, plant-based ingredients. It's rich, ultra-creamy, and out of this world delicious!
5 from 15 votes
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Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free, Indian-Inspired, Oil-Free, Vegan
Servings: 4 large bowls
Ingredients
- 1 yellow onion
- 15 oz. can chickpeas
- 15 oz. can petite diced tomatoes
- 14 oz. can coconut milk (regular, unsweetened)
- 1/4 cup peanut butter (creamy, natural)
- 3 Tbsp. tomato paste
- 1 1/3 Tbsp. curry powder (1 Tbsp. + 1 tsp.)
- 1 1/2 tsp. garlic powder*
- 1 tsp. smoked paprika
- 1 Tbsp. tamari
For serving:
- Cooked brown rice (and/or flatbread), cashews, cilantro for garnish
Instructions
Cook your rice according to package instructions. (Or prepare it ahead of time.)
Dice onion.
In a large skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
When onion is softened, add the curry powder (more/less as desired), garlic powder, and smoked paprika (or other seasonings of choice*). Stir and heat for 1 minute, adding a touch more liquid if necessary.
Rinse and drain chickpeas. Add chickpeas and diced tomatoes (with juice) to skillet. Stir and sauté for 2-3 minutes.
Carefully add coconut milk, peanut butter, and tomato paste. Stir until well combined.
Reduce heat to medium-low and let simmer about 8 minutes, stirring occasionally as the sauce thickens.
Before serving, stir in the tamari.
Serve warm over brown rice, topped with cashews and fresh cilantro if desired.
Notes
*Spices: Modify the accent spices as desired. I use garlic & smoked paprika, but play around with cumin, turmeric, cinnamon, garam masala, ginger, chili powder, etc. I've found this to be a pretty forgiving recipe.
Acidity & sweetness: Add a fresh squeeze of lemon juice for acidity, and/or 1 Tbsp. maple syrup for sweetness.
Yield: For us, this recipe yields about 4 large bowls, or 5-6 smaller/medium bowls.
Nutrition: Estimated nutritional content is calculated without brown rice, cashews, and toppings.
Recipe adapted from Earth of Maria.
Nutrition Per Serving (Estimate)
Nutrition Facts
Vegan Butter Chickpeas
Amount per Serving
Calories
470
% Daily Value*
Fat
52
%
Saturated Fat
23
g
144
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Potassium
946
mg
27
%
Carbohydrates
35
g
12
%
Fiber
11
g
46
%
Sugar
10
g
11
%
Protein
14
g
28
%
Vitamin A
12
%
Vitamin C
18
mg
22
%
Calcium
116
mg
12
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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If you are enjoying this Butter Chickpeas recipe, also check out:
- Portobello Fajitas
- Broccoli Cashew Stir Fry
- Chickpea-Walnut Taco Crumbles
- Spring Roll Bowls with Peanut Sauce
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
More Vegan Indian-Inspired Recipes
- Coconut Curry Vegetable Soup (Vegan!)
- Pumpkin Curry Soup (Vegan!)
- Curried Chickpea Salad (Vegan!)
- Curried Rice Salad with Orange
Reader Interactions
Comments
Diana
Totally delicious! Thank you for another great recipe.Reply
Kaitlin
Yay, Diana! Thrilled to hear you gave it a try and enjoyed. Thanks so much for sharing!
Reply
Jennifer
This was amazing! Despite having some hurdles to overcome as I was preparing dinner, the flavours in this dish were truly rewarding! Hurdle #1: no cilantro! So... because we love kale, I actually added it into the pan during the last bit of cooking. We thought it worked well. Then came hurdle #2, but really more of a "whoopsie". I put the rice in the rice cooker and turned it on. When I was ready to serve the dish, I opened the cooker, and well... yours truly forgot to add the water. Seriously! How embarrassing!! So...the dish was served with freshly made millet bread instead.
The moral of this long-winded tale? Your recipes are always reliable to turn out delicious! I love that I can count on your recipes no matter what kind of day I'm having. So thank you so much! This was an amazing dish!Reply
Kaitlin
Aww, haha - we all have "those days" and I'd say you handled it well! Great save with the kale addition and millet bread pairing. Your version sounds fantastic (and can be a helpful tip to others who don't have cilantro or rice on hand!) Thanks always for sharing your fun and beautifully thoughtful comments. I'm so glad you enjoyed this recipe as well!
Reply
Beth B.
This was out of this world! Everything you said Kaitlin and more. And it was also so easy to make. Thanks to Tom Ryan for showing us the Garden Grazer. Thanks Kaitlin for sharing these recipes.Reply
Kaitlin
Hello Beth! Absolutely thrilled to hear you enjoyed this recipe. Thanks so much for giving it a try and sharing your sweet feedback. Tom's been awfully kind to spread the word about my website. Very grateful. Wishing you a wonderfully happy new year!
Reply
Geena
I absolutely love this incredible, amazing, flavorful recipe. This recipe has some sort of magical quality to it - when I made it for the first time, my mother (who cannot stand the flavor of curry since childhood) was enticed by the aromas and ate her bowl in silence, then stood up quietly and poured herself another bowl. My mouth dropped. I have since made this recipe many more times, adding diced potatoes in the mix during the onion step, and this recipe has always turned out phenomenal. The greatest moment of this dish occurred the other day when I made this for my 15 member family which includes vegans, meat-eaters, and picky eaters alike, and every single person loved this dish. I saw a picky eater go back for a second bowl!! After a couple of aunts asked for this recipe, I knew I had to let you know how life-changing this recipe has been. My mom is now open to the idea of trying more dishes with curry in it. My extended family has tried and loved a vegan recipe that tastes, sincerely, better than the original. Thank you for creating this recipe and making this world a better place.Reply
Kaitlin
Wow, thank you so much for taking the time to share, Geena! That's all so awesome, and one of the sweetest comments I've received. It warms my heart to hear how much your family enjoys this recipe. And what a great idea including potato! I'll be sure to try your addition next time. Greatly appreciate you sharing. Sending love and wishing you all a beautiful weekend! -Kaitlin
Reply
Lisa
Do you think it would still work with peanut powder and light coconut milk to cut down on fat?
Reply
Kaitlin
Hi Lisa! Hmm, I think that could work but I don't have much experience with peanut powder so I can't say for sure. (The sauce might run a little thinner with the powder + light milk.) I'd love to hear if you give it a go!
Reply
Cristina
Wow! This was incredible! I even ate a second bowl. I only had stewed tomatoes and no paprika so I subbed turmeric. It looked beautiful and tasted amazing!Reply
Kaitlin McGinn
So great to hear, thank you for sharing!
Reply
Rhonda
This looks great! Would you tell me the serving size?
Reply
Kaitlin McGinn
Thanks Rhonda! I estimate this recipe to yield about 4 large bowls, but it can certainly be stretched to 5-6 smaller bowls (especially if served with rice)! Hope you enjoy if you give it a try.
Reply
Ben Brown
This was so good! I was taste testing along the way and was worried after the peanut butter was added it would just taste like a peanut sauce. But as it cooked and simmered and ultimately served with rice it became absolutely incredible! I literally didn’t even sit down to eat, just ate at my counter. It was SO good! Thank you!Reply
Kaitlin McGinn
So happy to hear this, Ben! Thank you for sharing your wonderful feedback - very appreciated! Thrilled it worked out for you.
Reply
Yulie
Can the peanut butter be replaced with tahini?
Reply
Kaitlin McGinn
Interesting idea! It would change the flavor a bit, but I think that would work! Would love to hear if you give it a go and how it turns out!
Reply
Noemi
DELICIOUS! Even my 10 & 8 y/o picky eaters enjoyed it. I added a bit of maple syrup to help them with the spiciness of it and I didn’t hear any complaints! I’m definitely going to make it again & often!
Reply
Kaitlin McGinn
So great! Thanks for sharing!
Reply
Lu Ann @ The Cup of Life
This recipe was SO good! My fiancé was a fan of butter chicken dishes years ago (when he wasn't plant based, of course lol) and this is the first time we found a recipe that satisfied that craving perfectly. I absolutely love how simple this recipe is, too. We had pretty much everything on hand (except for canned tomato) but we diced up fresh tomatoes and it worked. Thanks so much for our new favourite quick meal.Reply
Kaitlin McGinn
Thanks so much for sharing, Lu Ann! The fresh tomato addition is perfect. Wonderful to hear you both enjoyed.
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