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Heavy-bottomed cooking pot
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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
40 minPrep: 15 minCook: 25 minServes 4IndianVegan
chickpea currybutter chickpeascreamy curry
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.
Useful equipment
Tools that make this recipe easier
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Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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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.
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
- •Rice, potatoes, or quinoa for 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.
Topic hub
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