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.
- 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