How do you take a version of butter chicken that you like and make it vegan? It’s not an easy task since you can’t use butter or chicken. However, we modified a recipe from Eat Shrink and Be Merry that we like and came up with this! We’ve made this recipe couple of different ways. If you’re still not sure about chickpeas, then feel free to substitute some Gardein Chicken Strips (without the teriyaki flavor). This will give it a more natural “chicken” texture.
First you start with your onions and “spice” it up a bit!
Next comes all the yummy tomatoes and tomato paste!
Then you let it simmer for a while and let the yumminess develop.
Then comes the best part! Coconut milk and chickpeas to give it that creamy flavor and all the protein you need! Mixed in my Bosch Styline gives that creamy flavor!
Let those flavors develop and you have a delicious “butter chickpeas.”
This may not be a very authentic version of butter chicken but it’s delicious and healthy.
- 1T Earth Balance “butter”
- 1 cup chopped onions
- 2 tsp minced garlic
- 1T grated ginger
- 1t chili powder
- 1/2 t ground turmeric
- 1/4 t ground cinnamon
- 1.5 (14.5oz) cans diced fire roasted tomatoes
- 2T tomato paste
- 1T brown sugar
- 1/2 t salt
- 1/4 t black pepper (freshly ground)
- 1.5 cans of chickpeas
- 2/3 cup of light coconut milk
Melt the butter in a deep skillet over medium heat. Add onions and garlic. Cook slowly stirring often, until onions are tender. Takes about 5 minutes. Add in the ginger, chili powder, turmeric, and cinnamon. Cook another minute with the spices added. Add undrained diced tomatoes, tomato paste, brown sugar, salt, and pepper. Reduce heat to low. Cover and simmer for 10 mins, stirring occasionally.
Add chickpeas and coconut milk. Simmer, uncovered, for 5 more minutes. Remove from heat and server over rice or with a side of your favorite naan.