Created: 2/6/2024
Prep Time: 30 minutes
Cook Time: 30 minutes
Prep Time: 30 minutes
Cook Time: 30 minutes
This vegan twist on the classic Indian butter chicken is just as flavorful and delicious. Marinated chickpeas are simmered in a creamy tomato sauce with a blend of aromatic spices, and finished with coconut cream for an added richness.
Ingredients:
Yield: 4-6 servings
1 can (15 ounces) chickpeas, drained and rinsed
1 cup plain vegan yogurt
1 lemon, juiced
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
4 tablespoons vegan butter
1 onion, finely chopped
3 garlic cloves, minced
2 teaspoons grated ginger
1 can (15 ounces) tomato sauce
1 can (13.5 ounces) coconut cream
Cilantro, for garnish
Instructions:
Step 1
In a large bowl, mix together the vegan yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and salt.
In a large bowl, mix together the vegan yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and salt.
Step 2
Add the chickpeas to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight.
Add the chickpeas to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight.
Step 3
Preheat a large skillet over medium heat and melt the vegan butter. When the butter is melted and foaming, add the onion, garlic, and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Preheat a large skillet over medium heat and melt the vegan butter. When the butter is melted and foaming, add the onion, garlic, and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Step 4
Add the marinated chickpeas to the skillet and cook for 5-7 minutes, or until browned on the outside.
Add the marinated chickpeas to the skillet and cook for 5-7 minutes, or until browned on the outside.
Step 5
Pour in the tomato sauce and stir to combine. Simmer for 10-15 minutes, or until the sauce is slightly thickened.
Pour in the tomato sauce and stir to combine. Simmer for 10-15 minutes, or until the sauce is slightly thickened.
Step 6
Stir in the coconut cream and continue to cook for an additional 5-7 minutes, or until the sauce is smooth and creamy.
Stir in the coconut cream and continue to cook for an additional 5-7 minutes, or until the sauce is smooth and creamy.
Step 7
Garnish with cilantro and serve hot with rice or naan bread.
Garnish with cilantro and serve hot with rice or naan bread.