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Easy vegan butter chicken butter chickpeas
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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

Equipment

  • Frying pan or saucepan

Ingredients

  • 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

Instructions

  • 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. 

Video

Nutrition

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