Made with chickpeas, tomatoes and coconut cream, this butter chickpea curry is a vegan twist on Indian butter chicken curry.
A butter chicken recipe without the chicken.
Prep & Cook Time: 20 minutes
- 1–2 tbsp rice bran oil
- 2 onions, diced
- 2 cloves garlic, minced
- 2 tsp curry powder
- 2 tsp garam masala
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 x 420 g can condensed tomato soup
- 1½ cups pasata
- 2 cups light coconut cream (or soy milk)
- 2 x 400 g cans chickpeas (or 4 cups cooked chickpeas), drained
- 500 g potatoes, cubed and boiled
- 1–2 tbsp chopped coriander leaves
- Himalayan salt, to taste
- Heat oil in a large pot on the stove before adding onions and garlic. Stir frequently until the onions are translucent.
- Add spices, stirring frequently for one to two minutes.
- Add soup, pasata, coconut cream, chickpeas and potatoes and simmer for 5 minutes.
- Add coriander and salt to taste.
- Serve over steamed brown basmati rice or brown rice.
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