Vegan Butter Chickpea Curry

This vegan butter chickpea curry is inspired by a classic Indian butter chicken curry and transforms it into an easy Indian butter chickpeas recipe using plant-based ingredients.

These vegan butter chickpeas are rich, creamy, and packed with warming spices.

The creamy tomato sauce is made with coconut milk, tomato paste, garam masala, fresh ginger, and warm spices for a velvety curry that tastes even better the next day.

Serve it with fluffy basmati rice or warm naan bread for an easy weeknight dinner that comes together in about 40 minutes.

🌱 Ingredients & Notes

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.

You can also swap some of the chickpeas for white beans for a slightly different texture.

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.

Extra-Firm Tofu

The crispy curried tofu pieces add texture and extra protein.

🔪 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

🧑‍🍳 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 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: 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 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.

❄️ Storage

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

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

💡 Romy's Tips & Tricks

• 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!

🔜 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 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 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

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

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 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 the Crispy Tofu pieces back in 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 4 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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