Vegan Butter Chickpea Curry

This vegan butter chickpea curry combines tender chickpeas with a rich tomato and coconut milk sauce, garam masala and warming spices. One can of chickpeas is blended into the sauce for extra creaminess, while the rest stay whole for plenty of texture.

Inspired by butter chicken, this easy plant-based curry is ready in around 30 minutes and works brilliantly for weeknight dinners and meal prep. Serve it with fluffy basmati rice or warm vegan naan, and add the crispy curried tofu when you fancy an extra filling version.

🍛 What Are Butter Chickpeas?

Butter chickpeas are a plant-based take on butter chicken, with chickpeas simmered in a rich, spiced tomato sauce instead of chicken. This vegan version uses coconut milk and vegan butter for creaminess, along with garam masala, ginger and garlic for a warm, savory flavor.

It is Indian-inspired rather than a traditional butter chicken recipe, but it uses the same idea of pairing a creamy tomato sauce with warming spices.

🥣 Vegan Butter Chickpea Curry Ingredients

Here is everything you need for this recipe:

Onion, Garlic & Fresh Ginger

These create the flavor base of the curry and add warmth and depth. Find out How To Tell if Garlic is Bad and How To Tell if Ginger is Bad.

Curry Powder & Garam Masala

Classic warm spices that give this butter chickpea curry its signature flavor.

Tomato Paste & Canned Tomatoes

Tomato paste or tomato puree helps create a rich, flavorful curry base. Together with canned tomatoes they create a rich and creamy tomato sauce with plenty of depth.

You can use fresh tomatoes instead of canned tomatoes when they’re in season.

Chickpeas

One can is blended into the sauce for creaminess, while the second adds texture. The tender chickpeas soak up the rich curry sauce beautifully.

Prefer butter beans? Try my Creamy Butter Bean Curry instead.

Coconut Milk

Full-fat coconut milk keeps the curry rich and creamy without heavy cream.

Vegan Butter

Adds buttery richness inspired by traditional Indian butter chicken recipes.

Optional: Crispy Curried Tofu

Add this for extra texture and a more filling meal, or leave it out for a quicker butter chickpea curry.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Large Pan - A large skillet or deep pan works best for simmering the curry.
• Blender - A high-speed blender works best for creating a smooth and creamy chickpea sauce.
• Wooden Spoon or Silicone Spatula
• Can Opener

🧑‍🍳 How to Make Vegan Butter Chickpea Curry

Step 1: Sauté Aromatics

Heat coconut oil in a large pan over medium heat. Sauté onion until soft, then add garlic and ginger. Cook until fragrant.

Step 2: Add Spices and Tomato Paste

Stir in the curry powder, garam masala, smoked paprika, and cinnamon. Add the tomato paste and cook for 1-2 minutes until fragrant.

Step 3: Combine Tomatoes and Chickpeas

Add canned tomatoes and one can of drained chickpeas. Stir and let simmer for 5 minutes.

Step 4: Blend Creamy Sauce

Blend the second can of chickpeas with liquid, full-fat coconut milk, vegan butter, and nutritional yeast until smooth.

Step 5: Simmer

Pour the creamy chickpea sauce into the pan and simmer over medium heat for 10-15 minutes until thick and creamy. Add salt to taste.

Step 6: Serve the Curry

Serve hot with basmati rice, crispy tofu pieces or vegan naan bread. Garnish with fresh cilantro (coriander) and chili, if desired.

🍽️ What to Serve with Butter Chickpea Curry

Serve this vegan butter chickpea curry with basmati rice, brown rice, naan bread, or even roasted sweet potato for a satisfying dinner.

Fresh cilantro and chili flakes are a great addition for extra flavor.

A squeeze of fresh lemon juice before serving helps brighten the rich sauce. Finish with freshly cracked black pepper before serving.

💡 Tips for a Creamy Butter Chickpea Curry

• Use full-fat coconut milk for the creamiest texture
• Toast the spices before adding liquid for deeper flavor
• Blend one can of chickpeas for a creamy sauce
• Simmer longer for even richer flavor
• The curry tastes even better the next day!

🔄 Variations

This vegan butter chickpea curry is easy to customize depending on what you have in the kitchen:

• Adjust the heat: Add cayenne pepper, red pepper flakes, or finely chopped jalapeño for a spicier curry. For a milder version, reduce the curry powder and leave out any additional chili.
• Add vegetables: Stir in baby spinach during the final few minutes, or add diced bell pepper, cauliflower, zucchini, or sweet potato. Firmer vegetables may need to be cooked before the chickpeas are added.
• Change the consistency: For a thinner sauce, add a splash of vegetable broth or water. To make it thicker, simmer the curry uncovered for a few extra minutes.
• Use a different creamy ingredient: Full-fat coconut milk gives the richest result, but cashew cream also works well. Light coconut milk can be used, although the sauce will be thinner.
• Add extra texture: Serve the curry with my crispy curried tofu for a more filling meal with a crisp, spiced topping.
• Make it extra tangy: Finish the curry with a little more lemon or lime juice to brighten the creamy tomato sauce.

❄️ Storage

Allow the butter chickpea curry to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.

The sauce will thicken as it sits, and the spices often taste even richer the next day, making this recipe a great option for meal prep. Keep rice, naan, and any crispy tofu in separate containers so they maintain their texture.

❄️ Freezing

This vegan butter chickpea curry freezes well for up to 3 months.

Let the curry cool completely, then transfer it to a freezer-safe container, leaving a little space at the top for expansion. You can freeze it as one larger batch or divide it into individual portions for quick weeknight meals.

Defrost the curry overnight in the refrigerator before reheating. I recommend freezing the curry without rice, naan, or crispy tofu, as these are best prepared or stored separately.

🔥 Reheating

Reheat the curry in a saucepan over medium-low heat, stirring occasionally, until piping hot throughout. Add a splash of water, vegetable broth, or coconut milk if the sauce has become too thick.

For a single portion, microwave it in a microwave-safe bowl in 60-second intervals, stirring between each interval until evenly heated.

Only reheat the amount you plan to eat, and avoid reheating the same portion more than once. Add fresh cilantro and a squeeze of lemon or lime juice just before serving to freshen up the flavors.

❓ Frequently Asked Questions

🔜 More Curry Night Recipes

If you loved this Vegan Butter Chickpea Curry, you’ll definitely want to check out my Creamy Butter Bean Curry for another rich and hearty plant-based meal, or try the Vegan Tikka Masala for a flavorful twist packed with spices!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan Butter Chickpea Curry

Romy

This vegan butter chickpea curry is rich, creamy, and packed with warming spices. Inspired by classic butter chicken and Indian cuisine, this vegan version combines tender chickpeas, crispy tofu, coconut milk, and a creamy tomato sauce for an easy and comforting dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Indian, vegan

Servings 4 servings

Equipment

• 1 large skillet or deep pan
• 1 blender
• 1 Wooden Spoon or Silicone Spatula
• 1 Measuring spoons
• 1 Can Opener for the chickpeas

Ingredients

  

• 1 tablespoon coconut oil
• 1 large onion finely diced
• 4 whole garlic cloves minced or grated
• 1 thumb-sized piece fresh ginger grated
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• 2 tablespoons tomato paste tomato puree
• 1 can chopped tomatoes (15 oz / 425g) or fresh tomatoes when in season
• 1 can chickpeas (15 oz / 425g) drained (roughly 240g drained weight)
• 1 can chickpeas with liquid (15 oz / 425g) undrained, unsalted
• 1 can full-fat coconut milk (15 oz / 425ml)
• 2 tablespoons vegan butter soft
• 2 tablespoons nutritional yeast
• salt and black pepper to taste

For Garnish:

• fresh chili
• fresh cilantro

For Serving:

• basmati rice or brown rice
• homemade naan bread or store-bought for convenience
• fresh lemon juice optional
• crispy tofu topping optional

Instructions

 

• Heat the coconut oil in a large pan over medium heat. Add the diced onion and cook until it turns soft and translucent. This will take about 5-7 minutes. Stir occasionally to prevent burning.
• Add the minced garlic and grated ginger to the pan. Cook for 2-3 minutes, stirring constantly, until fragrant. Add the curry powder, garam masala, smoked paprika, and cinnamon. Stir well and toast the spices for 1-2 minutes until fragrant.
• Stir in the tomato paste and cook for 3-5 minutes until it deepens in color. Add the canned tomatoes and stir well to combine. Let the mixture simmer gently for about 5 minutes to allow the flavors to meld.
• Drain and rinse one can of chickpeas. Add them to the pan and mix them into the tomato mixture. Let everything simmer together for 5 minutes over medium heat.
• In a blender, combine the second can of chickpeas with its liquid, the full-fat coconut milk, softened vegan butter, and nutritional yeast. Blend until smooth and creamy. This creates the creamy Indian butter sauce for the curry.
• Pour the creamy chickpea mixture into the pan with the tomato base. Stir everything together until well combined. Simmer the curry over medium heat for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
• Taste the curry and add salt as needed. Add optional crispy tofu pieces on top and garnish with fresh cilantro and diced chili if you like a bit of heat. Serve hot with basmati rice, brown rice, or naan bread. Finish with fresh cilantro, black pepper, and a squeeze of lemon juice if desired.

Notes

Serving

Serve with basmati rice, brown rice, naan bread, or roasted sweet potato.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently over medium-low heat with a splash of coconut milk if needed.

Tips

• Use full-fat coconut milk for the creamiest texture
• Blend one can of chickpeas for a rich sauce
• Toast the spices before adding liquid for deeper flavor
• The curry tastes even better the next day

Keyword Vegan Butter Curry, Vegan chickpea Curry, vegan chickpea curry recipe, vegan curry

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