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Easy vegan butter chicken butter chickpeas

Easy Vegan Butter Chicken (Butter Chickpeas)

This easy vegan butter 'chicken' alternative is made with chickpeas and peanut butter for an incredibly creamy, satisfying result that's ideal for a weeknight dinner. Savoury and rich, this plant based meal is also ready in 15 minutes. Gluten-free and oil-free.
Course Main Course
Cuisine Vegan
Keyword 30 minutes or less, Chickpeas, coconut milk, curry, easy, peanut butter
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 319kcal
Author Maria Gureeva


  • Frying pan or saucepan


  • 1 medium onion chopped
  • 4 oz cherry tomatoes halved
  • 1 can chickpeas drained and rinsed
  • 1/2 can tomatoes
  • 2 tsp turmeric
  • 1 tsp onion granules
  • 2 tsp paprika
  • 1 tbsp curry powder or vegan curry paste
  • 1 can coconut milk
  • 1/4 cup tomato paste
  • 1/4 cup smooth peanut butter
  • 1 tbsp tamari


  • Add the onion to a non-stick frying pan and cook for 1-2 minutes, then add the cherry tomatoes and stir for a further 2 minutes, until the tomatoes cook down. 
  • Add the chickpeas, canned tomatoes, turmeric, onion granules, paprika and curry powder. Stir for 2 minutes to coat the chickpeas and allow the spices to become fragrant. 
  • Pour in the coconut milk together with the tomato paste and peanut butter. Simmer on a medium heat for 7-8 minutes, stirring frequently. Add more coconut milk if it starts to get too thick or dry. 
  • At the last minute, stir in the tamari and serve immediately. 



Calories: 319kcal | Carbohydrates: 18g | Protein: 8g | Fat: 26g | Saturated Fat: 19g | Sodium: 487mg | Potassium: 674mg | Fiber: 3g | Sugar: 6g | Vitamin A: 970IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 5mg