Easy Vegan Indian “Butter” Chickpeas! Is your stomach growling? Ours is just looking at this mighty fine dish of plant goodness. Grab a bowl and get ready for a comforting dish that is sure to make your belly happy.
Wholesome, flavorful, and oh-so-satisfying, this weeknight-friendly Easy Vegan Indian “Butter” Chickpeas is a fun vegan nod to the traditional Indian Butter Chicken. Aromatic spices star in an incredibly rich and creamy sauce that ladles perfectly over your favorite rice. You won’t believe how simple and delicious it is to make.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Hi there, Ameera here!
If you enjoy the Indian cuisine, then this dish is for you. We brought together a beautiful medley of incredibly flavorful spices all bathing in a creamy dreamy gravy type sauce that is perfect over rice, potatoes, or quinoa.
It’s crazy yummy! We loved it!
We added soy curls to mimic the traditional chicken that is typically found in this Indian dish. They are totally optional. You can totally leave them out if you wish. You will just have a tad bit more gravy, which can be a good thing.
Tips for Success:
- Petite Diced Tomatoes: Our family was divided over texture of the petite diced tomatoes. In several of the kitchen tests, we pureed the petite diced tomatoes, on others, we didn’t. It was a 50-50 split. Our photos show the petite diced tomatoes not pureed.
- Instant Pot: We tried this recipe several times in the Instant Pot. We got the “Burn” notice every.single.time, no matter how much liquid we used. We don’t recommend using an Instant Pot with our recipe.
- Soy Curls: If using soy curls, soak per package directions, be sure to squeeze out any excess water.
- Cayenne Pepper: We suggest not adding the cayenne pepper until the very end, then only a small amount at a time. Additionally, the cayenne pepper tends to build on the palate. If you are concerned about heat, then add just a pinch near the end.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen but is best served immediately after making. If frozen, for best results, thaw overnight in the refrigerator before reheating.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Curry Powder: Use your favorite curry powder. We used Penzey’s Sweet Curry Powder.
- Garam Masala: Use your favorite garam masala spice. We used Penzey’s Garam Masala.
- Soy Curls: We found it challenging to find soy curls in our local grocery stores. We ended up buying them from Amazon. We purchased Butler Soy Curls 100% natural, no additives or preservatives, non-GMO, grown without chemical pesticides. The soy curls are optional. If you omit the soy curls, then dish will have more “gravy”.
Kitchen Products Used:
- Large ceramic/enamel lined Dutch oven, deep skillet, or similar large stock pot
We hope you give this recipe a try, we would love to hear from you.Print
Wholesome, flavorful, and oh-so-satisfying, this Easy Vegan Indian “Butter” Chickpeas is a fun vegan nod to the traditional Indian Butter Chicken featuring aromatic spices in an incredibly rich and creamy sauce that ladles perfectly over your favorite rice.
- 1 cup red onions, fine dice
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- 2 Tablespoons tomato paste
- 1 cup vegetable broth *
- 1 – [ 14 oz. can ] petite diced tomatoes *
- 2 Tablespoons reduced sodium tamari *
- ¼ cup + 1 Tablespoon unsweetened, unsalted peanut butter
- 2 – [ 15 oz. can ] chickpeas, drained and rinsed *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 Tablespoon + 1 teaspoon curry powder *
- 1 teaspoon garam masala *
- ½ teaspoon smoked paprika
- ¾ teaspoon sea salt (+/-) *
- 1/8 teaspoon cayenne pepper (+/-) *
- 1 cup light coconut milk
- 1 ½ cups soy curls
- Rice, Potatoes, Quinoa
- If using soy curls, prepare per package directions, drain well, squeeze out excess water, then set aside.
- Place all the Spice/Herb Ingredients (except the cayenne pepper) into a small bowl, stir to combine well, set aside.
- In a large ceramic/enamel lined deep skillet, Dutch oven, or non-stick deep skillet, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, then lower the heat to medium, add the minced garlic, ginger, and tomato paste, sauté, stirring constantly for one minute.Then add the Spice/Herb Mix, sauté for one minute to allow the spices to release their fragrance.
- Add all the remaining Base Ingredients to the skillet, be sure to scrape the bottom of the pot to pull up any spices that may have coated the bottom, stir to incorporate, increase the temperature to a boil, then immediately lower to a simmer. Add the soy curls, then simmer on low for 5 minutes.
- Stir in the light coconut milk and cayenne pepper, continue to simmer for 5 more minutes.
- Taste test, adjust seasonings, if needed.Serve and enjoy!
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6
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