Butter Chickpea Curry (vegan)

  

     This dish is a vegan version of the popular Indian dish, Butter Chicken. Of course there is no butter or cream in this version. You won't miss it! The tomato gravy is filled with aromatic spices, onion, garlic and ginger. Sometimes I will add some cauliflower florets or small pieces of potato, cover the pan and just simmer a little longer until the potatoes are tender. Take a few minutes to prepare the ingredients before cooking as this recipe cooks up quick.

This is one of my favorite 'busy day' meals because it is so simple to cook. Enjoy!

Butter Chickpea Curry

Serves 4

vegan-vegetarian-dairy free
printable recipe

Ingredients:

1- 15 oz. can garbanzo beans (chickpeas), rinsed and drained

2 T. grapeseed oil

Place in a small bowl-

   1 cup chopped red onion

   3 cloves chopped garlic (about 2 T.)

   1- 1 1/2” piece of fresh ginger, peeled & finely chopped (about 2 T.)

Place in another small prep bowl-

   2 T. tomato paste

   1 1/2 T. coconut sugar (or 1 T. brown sugar)

   1 T. cumin seed

   1/2 - 1 T. garam masala*

   1 t. turmeric

   1/2 t. salt

   1 t. fenugreek leaves (if you have them)
    pinch of cardamom powder (if you have it) 

1/2 cup cashew cream** (or plain yogurt for a dairy option)

2 T. lemon juice (or squeeze of ¼ of a lemon)

1 -  1 1/2 cup water

Cilantro leaves for garnish (optional)

*If you don’t know how spicy your garam masala is then start with smaller amount. If you want additional heat add more garam masala, a pinch of red pepper flakes or red chili powder.

**Cashew Cream recipe- tonight I didn't have any made so did a 'rushed' version of the recipe. I placed 1/2 cup of cashews in a heat proof bowl, covered with boiling water, then put a plate on top of the bowl. I let the cashews soak while I prepared the other ingredients. I drained the cashews, placed them in the food processor, added 1/2 cup of water and pulsed until creamy. Soaking the cashews overnight makes the cream smoother. My rushed version was a little grainy but not noticeable in the dish.

Directions:

1. Heat a large skillet on medium high heat. Add the grapeseed oil. When the oil is hot add the onion, garlic and ginger. Cook for 3-4 minutes. If onions are browning to fast turn down the heat.

2. Reduce the heat to medium. Add the tomato paste, sugar, cumin seeds, garam masala, turmeric and salt. Stir to combine everything into a paste. Cook for 2 minutes. If paste is to dry add a small splash of water.

3. Stir in the cashew cream and 1/2 cup water. Add more water to get desired gravy consistency. Add the garbanzo beans. Simmer for a few minutes until garbanzo beans are heated. Transfer to a serving dish. Garnish with cilantro leaves.

Serve with Indian roti bread or rice. 

Note: I know some family and friends would like the chicken version of this. Just cut up two boneless chicken breast. Omit the garbanzo beans. Add the chicken in step 3, like the garbanzo beans. Simmer for 8-10 minutes, until chicken is done. When done the chicken will cut in half easily with a fork or knife and be white inside.