Vegan Butter Chickpea Curry

Vegan Butter Chickpea Curry is hands down one of my favorite comfort meals. It's rich, creamy, and packed with bold, satisfying flavors that make every bite irresistible. This plant-based twist on a classic curry swaps chicken for hearty chickpeas, creating a dish that's not only delicious but also filling and wholesome.

This butter chickpea curry pairs beautifully with basmati rice or naan bread, soaking up all that velvety, spiced sauce. It’s a dish that feels indulgent without being overly heavy, and it's packed with plant-based protein thanks to the chickpeas. Trust me, once you make this vegan butter chicken curry, it’ll become a regular in your kitchen.

What I love most about this Vegan Butter Chickpea Curry is how simple it is to make. With a combination of aromatic spices, coconut milk, and a creamy chickpea-based sauce, it’s the perfect balance of satisfying flavors and textures.

The recipe is straightforward and comes together in just under 40 minutes, making it ideal for a cozy weeknight dinner or even meal prep for the week.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Coconut Oil - The base for sautéing the aromatics. Adds a subtle richness to the curry and works well with the spices.
• Onion - Use a large onion, finely diced. It forms the flavor foundation of the curry, adding sweetness and depth.
• Garlic and Ginger - Minced garlic and grated fresh ginger bring bold, aromatic warmth to the dish. Essential for authentic curry flavor. Read my other blog posts to find out How To Tell if Garlic is Bad and How To Tell if Ginger is Bad.
• Spices - Curry Powder, Garam Masala, Smoked Paprika, Cinnamon. These create the aromatic, well-rounded flavor profile. Make sure your spices are fresh for the best results.
• Tomato Paste and Canned Tomatoes - Tomato paste deepens the curry’s flavor, while canned tomatoes add tangy richness to the sauce. Use good-quality canned tomatoes for the best taste.
• Chickpeas - Two cans are needed. Drain one can for texture, and blend the other with its liquid to create a creamy, protein-packed sauce.
• Coconut Milk - Full-fat coconut milk is key for a creamy, luscious texture. Avoid lighter versions, as they won’t provide the same richness.
• Vegan Butter - Softened at room temperature, it adds a signature buttery richness to the curry.
• Nutritional Yeast - Provides a subtle cheesy, umami flavor that enhances the creaminess of the sauce.

For the Curried Tofu Pieces:

• Extra Firm Tofu - Pat dry and tear into rough pieces for more texture. This makes the tofu crispy and more flavorful when coated.
• Cornstarch - Helps create a crispy coating on the tofu when fried.
• Curry Powder and Salt - Add flavor and seasoning to the tofu coating. Adjust the curry powder amount to suit your spice preference.
• Coconut Oil - Use this for frying the tofu pieces. It adds a light richness and works well with the curry flavors.

For Serving:

• Fresh Chili and Cilantro (optional) - Use for garnishing. Chili adds a touch of heat, while cilantro brings a fresh, herby finish.
• Basmati Rice and Naan Bread - Perfect for soaking up the creamy sauce. Use store-bought naan for convenience or make your own for a homemade touch.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

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

• Large Pan - Use a wide, deep pan to hold all the ingredients and avoid spills. It’s perfect for sautéing and simmering the curry.
• Blender - A high-speed blender works best for creating a smooth and creamy chickpea sauce.
• Wooden Spoon or Silicone Spatula - Use for stirring while cooking. Silicone is great if you’re using a non-stick pan.
• Measuring Spoons
• Can Opener - You’ll need this for the cans of chickpeas and tomatoes.

🧑‍🍳 Instructions (Step-by-Step)

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 curry powder, garam masala, smoked paprika, and cinnamon. Mix in tomato paste and cook until it deepens in color.

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 sauce into the pan. Stir and simmer for 10-15 minutes until thickened. Add salt to taste.

Step 6: Prepare Tofu

Pat dry and tear tofu into pieces. Toss with cornstarch, curry powder, and salt. Fry in coconut oil over medium-high heat until crispy on all sides.

Step 7: Serve the Curry

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

🍽️ Serving

Serve your Vegan Butter Chickpea Curry hot with basmati rice or naan bread. Both are perfect for soaking up the creamy curry sauce. Add a sprinkle of fresh cilantro for a pop of color and flavor. If you like some heat, top with a little fresh chili.

This vegan curry recipe is great for dinner and pairs well with extra veggies, rice or even a side of cauliflower rice!

❄️ Storage

Store any leftover Vegan Butter Chickpea Curry in an airtight container in the refrigerator for up to 3 days.

How to reheat

To reheat, warm it gently on the stove over low heat, stirring occasionally. Add a splash of coconut milk if the curry thickens too much. This keeps it creamy and delicious!

🔜 Related 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 bold flavors. Made with hearty chickpeas, aromatic spices, and a velvety sauce, this vegan butter curry is perfect for a cozy, satisfying meal. Serve it with basmati rice or naan to soak up every last bite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Indian, vegan

Servings 4 servings

Equipment

• large pan
• blender
• Wooden Spoon or Silicone Spatula
• Measuring spoons
• Can Opener

Ingredients

  

• 1 tablespoon coconut oil
• 1 large onion finely diced
• 4 whole garlic cloves minced or grated
• 1 piece fresh ginger (thumb-sized) grated
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 1 tin chopped tomatoes (400g)
• 1 tin chickpeas (240g) drained
• 1 tin chickpeas with liquid (400g) unsalted
• 1 tin full-fat coconut milk (400 ml)
• 2 tablespoons vegan butter soft
• 2 tablespoons nutritional yeast
• salt to taste

For the Curried Tofu:

• 1 block extra firm tofu (14 oz, 400g)
• 3 tablespoons cornstarch
• 2 tablespoons curry powder
• ½ teaspoon salt
• 2 tablespoons coconut oil for frying

For Garnish:

• fresh chili
• fresh cilantro

For Serving:

• basmati rice
• homemade naan bread or store-bought for convenience

Instructions

 

For the Curried Tofu

• Pat the tofu block dry with paper towels. Instead of cutting, tear the tofu into rough, bite-sized pieces for more texture.
• In a bowl, mix the cornstarch, curry powder, and salt.
• Toss the torn tofu pieces in the cornstarch mixture until well coated.
• Heat coconut oil in a large pan over medium-high heat. Fry the coated tofu pieces for 2-3 minutes on each side until golden and crispy.
• Remove tofu from the pan and set aside on paper towels. Add the crispy tofu pieces to your curry just before serving to maintain their crunch.

For the Curry:

• 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 to coat the onions evenly. Let the spices cook for 1-2 minutes to release their flavors.
• 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 will give the curry its signature creamy texture.
• 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 the Crispy Tofu pieces back in and garnish with fresh cilantro and diced chili if you like a bit of heat. Serve your vegan butter chickpea curry hot with basmati rice or naan bread for the best experience.

Notes

• Serving - Serve the Vegan Butter Chickpea Curry hot with basmati rice or naan bread to soak up the creamy curry sauce. For a lighter option, pair with cauliflower rice. Garnish with fresh cilantro and a squeeze of fresh lime juice for added brightness. Optional toppings like diced chili can add a spicy kick for those who enjoy heat.
• Storage - Store leftovers in an airtight container in the refrigerator for up to 4-5 days. This curry makes for excellent meal prep and tastes even better the next day as the flavors deepen over time.
• Reheating - Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of full-fat coconut milk or vegetable broth if the sauce has thickened too much during refrigeration.
• Tips for Success - Use full-fat coconut milk for the creamiest texture and richest flavor. Ensure your spices are fresh for the best aroma and taste. Blending one can of chickpeas with its liquid is key to achieving the signature velvety sauce. Customize the spice level to your preference by adjusting the amount of chili or smoked paprika. For added nutrition, stir in baby spinach or other leafy greens during the final minutes of cooking.
• Meal Prep - This Vegan Butter Chickpea Curry is perfect for easy meals throughout the week. Store individual portions with rice or naan in meal prep containers for a quick and satisfying lunch or dinner.
• Extra Flavor - If you have more time, let the curry simmer longer to develop even deeper flavors. Serve alongside extra veggies or a side of roasted sweet potatoes for a more filling meal.

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

 © 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.