This Healthy Butter Chickpeas dish is a helped up, vegetarian and gluten free interpretation of an exemplary Indian-style dish.

You won't miss the chicken here, this custom made dairy free curry is rich, smooth and fulfilling made with coconut milk, tomatoes, chickpeas and a mystery fixing – almond spread! This sound formula is speedy and simple to make for the ideal weeknight supper any night of the week.

This Healthy Butter Chickpeas formula is a heavenly veggie-take on an Indian great. Also, trust me, you won't miss the chicken here. This stew-like dish is rich and velvety with no substantial cream or margarine. It's anything but difficult to make and gluten free, veggie lover and dairy free!

Try not to give the considerable rundown of fixings a chance to trick you here. This formula is unquestionably worth delving into the storeroom and hauling out certain staples. You'll require a container of chickpeas, stock or water, plain tomato sauce, almond margarine, coconut milk, yellow curry, cumin, cayenne, onion, garlic, cilantro, lime and nectar or sugar.


Also try our recipe : Vegan Lentil Tacos


  • 1 tablespoon olive oil
  • 1 cup onion, chopped (about 1 medium onion)
  • 3-4 large cloves of garlic, minced or grated
  • 1 1/2 tablespoons mild yellow curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne (or more if you like it hot!)
  • 1/2 cup vegetable stock
  • 1 15oz can plain, low sodium tomato sauce (about 1 1/2 cups)
  • 1 19oz can low sodium chickpeas (about 2 cups)
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 tablespoon lime juice (freshly squeezed is best)
  • 1/4 cup smooth, natural almond butter, at or close to room temperature
  • 1/2 cup coconut milk (I used full fat)
  • 1 teaspoon sugar (preferably unrefined sugar or honey would work too)
  • Salt and extra lime juice to taste
  • Rice, potato wedges, etc for serving


  1. Heat oil in a dutch oven or heavy-bottomed pot over medium heat. Add onion and cook until translucent, being sure not to brown, 4-5 minutes.
  2. Add garlic and all of the spices to the onions and cook, stirring frequently, until very fragrant, about 1 minute.
  3. Deglaze the pot with the vegetable stock, being sure to scrape all of the browned bits off the bottom, then add the tomato sauce, chickpeas, cilantro and lime juice, stirring until well incorporated.
  4. Bring tomato mixture to a simmer and cook 20-25 minutes until chickpeas and plump and tender.
  5. Remove from heat and stir in almond butter, coconut milk and sugar and continue stirring until smooth and streaks remain. Season with additional salt and lime juice to taste.
  6. Serve over brown basmati rice and top lots of fresh cilantro.

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