Vegan Masala Recipe
Easy Vegan Indian “Butter” Chickpeas
Chickpeas simmer in a silky tomato, cashew and spice sauce in this easy vegan take on a butter masala. It is weeknight-friendly but still rich enough to feel like a treat.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
This dish brings the cozy flavors of a traditional Indian meal to your table in a vegan format, making it a perfect choice for family dining.
Serving idea
Best served simply
Serve with steamed rice, quinoa, or roasted potatoes for a wholesome meal.
Recipe-specific guidance
Why this method works
Peanut butter and coconut milk give this dairy-free sauce body, while tomato and tamari provide acidity and savoury depth. Adding chickpeas after the base has reduced gives them time to take on the seasoning without turning soft.
Cues to watch for
- •Cook the onion until fully soft before adding garlic and ginger.
- •Whisk the peanut butter into warm liquid so no dense lumps remain.
- •Simmer gently after coconut milk is added; a hard boil can make the sauce look oily.
Useful substitutions
- •Smooth cashew butter can replace peanut butter for a milder sauce where allergies allow.
- •Soy sauce can replace tamari unless a gluten-free dish is required.
- •Use either soy curls or potato according to the version you want, adjusting liquid so the sauce stays thick.
Storage and reheating
Refrigerate for up to three days or freeze for two months. Reheat slowly with a small splash of water because the chickpeas and soy curls continue to absorb sauce.
Cook the recipe
Method
- 1
If using soy curls, prepare according to package directions, then drain and squeeze out excess water before setting aside.
- 2
In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 Tablespoons dried minced onions, 1 Tablespoon + 1 teaspoon curry powder, 1 teaspoon garam masala, ½ teaspoon smoked paprika, and cayenne pepper; set aside.
- 3
In a large deep skillet or Dutch oven, heat 1 cup finely diced onions over medium-high heat, sautéing for 7 to 9 minutes until softened. Lower the heat to medium, and add 1 Tablespoon minced garlic, 1 Tablespoon minced ginger, and 2 Tablespoons tomato paste. Sauté, stirring constantly for one minute, then add the spice mixture and sauté for another minute to bloom the spices.
- 4
Pour in 1 cup vegetable broth, 1 can (14 oz) petite diced tomatoes, and 2 Tablespoons reduced sodium tamari, scraping the bottom of the pot to release any adhered spices. Stir to incorporate, increase heat to bring to a boil, then lower to a simmer. Add 2 cans (15 oz each) drained and rinsed chickpeas and simmer on low for 5 minutes.
- 5
Stir in 1 cup light coconut milk and cayenne pepper, continuing to simmer for another 5 minutes.
- 6
Taste and adjust seasonings as needed before serving.
A few useful notes
Notes
- The texture of the sauce should be rich and creamy; if too thick, add a splash of vegetable broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors deepen upon reheating.
- This dish can be easily adjusted for spice; adding more cayenne or curry powder will increase the heat.
Gather everything first
Ingredients
- 1 cup red onions, fine dice
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- 2 Tablespoons tomato paste
- 1 cup vegetable broth
- 1 can (14 oz) petite diced tomatoes
- 2 Tablespoons reduced sodium tamari
- ¼ cup + 1 Tablespoon unsweetened, unsalted peanut butter
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 Tablespoon + 1 teaspoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon smoked paprika
- ¾ teaspoon sea salt (+/-)
- 1/8 teaspoon cayenne pepper (+/-)
- 1 cup light coconut milk
- 1 ½ cups soy curls
- 3 medium potatoes, cubed
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