Vegan Butter Chickpea Curry
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.
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