Vegan Butter Chickpea Curry

Vegan Butter Chickpea Curry

40 mins

Directions

  1. 1.

    Season 515g of cooked chickpeas with 1/2 tbsp of red chili powder, 1 tsp cumin, 1 tsp coriander, 1 tsp garlic paste, 1 tsp ginger paste, and 1/4 tsp kosher salt. Marinate for at least 30 minutes.

  2. 2.

    In a large pan, heat 1 tsp of neutral oil and 1 tbsp of dairy-free butter. Add 65g of diced red onion and 1 tsp of fresh chopped ginger; cook until tender.

  3. 3.

    Stir in 1/2 tbsp red chili powder, 2 tsp garam masala, and 1/4 tsp salt. Cook for 30 seconds.

  4. 4.

    Add 100g of chopped tomatoes and 50g of raw cashews. Pour in 1 1/2 cups of water, 1 tsp garlic paste, and 1 tsp ginger paste. Cover and cook on medium-low heat for 12 minutes.

  5. 5.

    Transfer the mixture to a blender and blend until smooth. Strain the mixture back into the cooking pan.

  6. 6.

    Add 1 1/2 tbsp of dairy-free butter and 200ml of vegan cream (oat cream is used in the video). Mix until well combined.

  7. 7.

    Add the marinated chickpeas and mix until coated in the sauce. If needed, add more cream to adjust the thickness.

  8. 8.

    Bring the pot to medium heat and cook for 10 minutes. Turn off the heat.

  9. 9.

    Garnish with dried fenugreek or parsley.

  10. 10.

    Serve hot with naan bread, roti, or basmati rice.

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Ingredients

  • 515 g cooked chickpeas
  • 0.5 tbsp red chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 0.2 tsp kosher salt
  • 1 tsp neutral oil
  • 1 tbsp dairy-free butter
  • 65 g diced red onion
  • 1 tsp fresh chopped ginger
  • 2 tsp garam masala
  • 100 g chopped tomatoes
  • 50 g raw cashews
  • 1.5 cup water
  • 1.5 tbsp dairy-free butter
  • 200 ml vegan cream
  • 1 dried fenugreek or parsley

Equipment

large bowl large pan blender small saucepan

Tips

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