This easy Indian-inspired Butter Chickpeas recipe is a healthier, vegan version of classic Butter Chicken made with whole food, plant-based ingredients! The sauce is rich, creamy, and packed with warm, savory flavor for an ultra-satisfying meal. (Vegan, gluten-free, refined oil-free.)
This Indian-inspired vegan Butter Chickpeas recipe is creamy, richly flavored, and immensely satisfying! It's a plant-based version of the classic "butter chicken" dish.
Tender chickpeas are simmered in a velvety, spice-infused sauce that's ultra-comforting and full of warmth.
Best of all, it comes together in just 30 minutes, making it perfect for an easy weeknight meal. It's pleasantly filling, and packed with plant-based protein and fiber.
I find it especially delicious served over warm rice (or other grain) to soak up every bit of the flavorful sauce!
Ingredients for Butter Chickpeas
For this recipe, you'll 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's 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. Instead, the richness is achieved with coconut milk and peanut butter. It's so luscious and creamy!
Customizing
Spices: I find the sauce is very forgiving and easy to customize. So add any "accent" seasonings you enjoy. Ground cumin, cinnamon, turmeric, ginger, garam masala, and chili powder are all great.
Fresh greens: Chopped spinach is tasty too! Just stir it in towards the end of cooking time.
Serving
Cooked rice: I highly recommend serving this dish over rice, so it can mingle with the delicious sauce! Either jasmine rice, basmati rice, or your own favorite. Quinoa could also work.
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 the leftover rice and butter chickpeas in separate containers in the refrigerator. Then reheat together in the microwave when ready to enjoy. It keeps for about 3-4 days in the fridge.
For more inspiration, also browse all chickpea recipes or easy vegan dinner recipes.
Vegan Butter Chickpeas (Easy!)
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 1/2 tsp. garlic powder*
- 1 tsp. smoked paprika
- 1 Tbsp. tamari
For serving:
- Cooked rice (and/or flatbread), cashews, and fresh cilantro
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, garlic powder, and smoked paprika (or other seasonings of choice*). Stir and heat for 1 minute, adding a splash 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
Nutrition Per Serving (Estimate)
Sodium content: 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.
If you're enjoying this dairy-free Butter Chickpeas recipe, also check out:
- Portobello Fajitas
- Broccoli Cashew Stir Fry
- Chickpea-Walnut Taco Crumbles
- Spring Roll Bowls with Peanut Sauce
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Lyn says
I made this last week and it was great! Very easy and tasty. I did omit the curry as I am not a fan, but it was still great without it. I served it over wild rice, but plan to try it over some pasta next time. Maybe even spaghetti!
Kaitlin says
Hello, Lyn! Wonderful to hear you enjoyed it without the curry. And what a great idea trying it over pasta next time - I hope you enjoy it that way too! Thanks a lot for sharing your kind and helpful feedback.
Diana says
Totally delicious! Thank you for another great recipe.
Kaitlin says
Yay, Diana! Thrilled to hear you gave it a try and enjoyed. Thanks so much for sharing!
Jennifer says
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!
Kaitlin says
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 thoughtful comments. I'm so glad you enjoyed this recipe!
Beth B. says
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.
Kaitlin says
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 happy new year!
Geena says
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.
Kaitlin says
Wow, thanks 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 soon. Thanks for sharing - it's greatly appreciated. -Kaitlin
Lisa says
Do you think it would still work with peanut powder and light coconut milk to cut down on fat?
Kaitlin says
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!
Cristina says
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!
Kaitlin says
Great thinking, Cristina! Glad it worked out and thank you for sharing!
Ben Brown says
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!
Kaitlin says
Haha, happy to hear this, Ben! Thanks for sharing your thoughtful feedback - it's very appreciated! Thrilled it worked out for you.
Yulie says
Can the peanut butter be replaced with tahini?
Kaitlin says
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!
Noemi says
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!
Kaitlin says
So great to hear you and your picky eaters enjoyed it - that's awesome! Thanks a lot for coming back to share your very kind feedback.
Lu Ann @ The Cup of Life says
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.
Kaitlin says
Yay! Thanks so much for sharing, Lu Ann. The fresh tomato addition is perfect! Fantastic to hear you both enjoyed.