Description
This 30-Minute Indian Butter Chickpeas recipe is a creamy, plant-based curry that is easy to make in one pot. Packed with protein and rich flavors from garam masala and coconut milk, it’s freezer-friendly and perfect served with basmati rice and naan for a comforting meal.
Ingredients
Main Ingredients
- 2 Tbsp coconut oil or any oil you have on hand
- 1 medium yellow onion, finely diced (about 1 ½ cups)
- 1 Tbsp freshly grated ginger
- 4 cloves garlic, minced
- 1 Tbsp garam masala
- 1 tsp ground coriander seed
- 1 tsp kashmiri chili powder (or ¾ tsp sweet paprika and ¼ tsp cayenne)
- ½ tsp salt
- ½ tsp cumin
- 2 15-oz cans chickpeas, drained (425 g each)
- 1 13-oz can full-fat coconut milk (370 g)
- 1 6-oz can tomato paste (170 g)
To Serve
- Basmati rice
- Naan bread
Instructions
- Prepare Rice: If serving with rice, start cooking the basmati rice first according to package directions. Once cooked, cover and keep warm until serving.
- Sauté Onions: Heat 2 tablespoons of coconut oil in a large sauté pan or pot over medium heat. Add the finely diced medium yellow onion and cook, stirring often, until the onion becomes soft and translucent, about 5 to 7 minutes.
- Add Aromatics and Spices: Stir in the freshly grated ginger and minced garlic, cooking for another minute until fragrant. Then add garam masala, ground coriander seed, kashmiri chili powder (or the paprika/cayenne substitute), salt, and cumin. Stir well to combine all the flavors.
- Simmer the Sauce: Add the drained chickpeas, full-fat coconut milk, and tomato paste to the pot. Stir everything together thoroughly. Cover the pot and let it gently simmer for 15 minutes, stirring occasionally. This allows the tomato paste’s acidity to mellow and the flavors to fully develop. The sauce will turn a dark orange color when done.
- Serve: Serve the warm butter chickpeas with basmati rice and naan bread for a satisfying Indian-inspired meal.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- For a milder curry, reduce the chili powder or use sweet paprika alone.
- This recipe is naturally vegan and gluten-free, making it suitable for many dietary preferences.
- Use full-fat coconut milk for the creamiest texture, but light coconut milk can be used to reduce fat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Indian
