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A plate of white rice served with chickpea curry in a creamy orange sauce, garnished with chopped herbs, on a checkered green tablecloth.
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5 from 12 ratings

30-Minute Indian Butter Chickpeas

These one-pot butter chickpeas are packed plant-based protein—easy to make, freezer-friendly, and perfect served with rice and naan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: Indian
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: butter chickpeas, creamy chickpea curry, easy indian curry, indian chickpea recipe, vegan butter chicken
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 2 Tbsp coconut oil or any oil you have on hand
  • 1 medium yellow onion finely diced, about 1 ½ cups
  • 1 Tbsp freshly grated ginger
  • 4 cloves garlic minced
  • 1 Tbsp garam masala
  • 1 tsp ground coriander seed
  • 1 tsp kashmiri chili powder or use ¾ tsp sweet paprika and ¼ tsp cayenne
  • ½ tsp each salt and cumin
  • 2 15-oz cans chickpeas drained, 425 g cans
  • 1 13-oz can full-fat coconut milk 370 g
  • 1 6-oz can tomato paste 170 g
  • To serve: basmati rice and naan

Instructions

  • Rice: If you'll be serving this with rice, start that now, and cover to keep warm when finished.
  • Onions: Heat 2 Tbsp coconut oil in a large saute pan or pot over medium heat. Add 1 medium yellow onion (finely diced) and cook, stirring often, until onion is soft and translucent, about 5 to 7 minutes.
    Chopped onions are being sautéed in a stainless steel pan with a wooden spoon on a green and white checkered tablecloth.
  • Flavor Base: Stir in 1 Tbsp freshly grated ginger and 4 cloves garlic (minced) and continue cooking for 1 minute. Stir in 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp kashmiri chili powder, and ½ tsp each salt and cumin.
    A stainless steel pan with sautéed onions, several piles of spices, and a wooden spoon sits on a green and white checkered tablecloth.
  • Sauce It: Stir in 2 15-oz cans chickpeas (drained), 1 13-oz can full-fat coconut milk, and 1 6-oz can tomato paste. Cover and gently simmer for 15 minutes, stirring occasionally, to reduce the acidity from the tomato paste. It will be dark orange when done.
    A saucepan on a green checkered tablecloth contains chickpeas, coconut milk, tomato paste, and spices, with a wooden spoon resting inside.
  • Serve warm with naan and rice.
    A plate of white rice served with chickpea curry in a creamy orange sauce, garnished with herbs. Naan bread and a spoon are nearby on a green checkered tablecloth.

Video

Notes

Storage: This can be kept in the fridge in an airtight container for up to 5 days. Or frozen for up to 3 months. 

Nutrition

Serving: 1serving (without rice or naan) | Calories: 462kcal | Carbohydrates: 41g | Protein: 14g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 510mg | Potassium: 730mg | Fiber: 12g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 6mg
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