Vegan Masala Recipe
Easy Vegan Indian “Butter” Chickpeas
This Easy Vegan Indian Chickpeas dish offers a creamy, spiced sauce that brings warmth and satisfaction to your table. Ladled over rice or your favorite grain, it embodies the essence of homemade comfort food.
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.
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.
Learn the technique
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.
How to Cook Perfect Basmati Rice
Learn how to cook fluffy, separate basmati rice every time using a simple reliable method.