Vegan Butter Chickpea Curry
Directions
- 1Season 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.
- 2In 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.
- 3Stir in 1/2 tbsp red chili powder, 2 tsp garam masala, and 1/4 tsp salt. Cook for 30 seconds.
- 4Add 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.
- 5Transfer the mixture to a blender and blend until smooth. Strain the mixture back into the cooking pan.
- 6Add 1 1/2 tbsp of dairy-free butter and 200ml of vegan cream (oat cream is used in the video). Mix until well combined.
- 7Add the marinated chickpeas and mix until coated in the sauce. If needed, add more cream to adjust the thickness.
- 8Bring the pot to medium heat and cook for 10 minutes. Turn off the heat.
- 9Garnish with dried fenugreek or parsley.
- 10Serve hot with naan bread, roti, or basmati rice.
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
- 0.25 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 bowllarge panblendersmall saucepan