Vegan Indian Butter Chickpeas

The Vegan Indian Butter Chickpeas is a simple recipe to prepare. It is a twist on the traditional dish of Indian butter chicken. This recipe uses high-protein chickpeas and delicious cashew cream that helps replace the heavy dairy butter cream that we normally use in the traditional dish. The Vegan Indian Butter Chickpeas are a good alternative, especially for vegans. Being simple, this recipe also delivers flavors like a restaurant. It is a high-protein dish with a high level of fiber as well. You can prepare this dish for either lunch, gatherings, dinner, or even for weekly meal prep.

STATS:

• Cook duration: Twenty minutes
• Caloric count: 310 kcal
• Cuisine: North Indian
• Prep duration: Ten minutes
• Total time: 30 minutes
• Course: Main
• Diet: Vegan
• Portion size: One cup
• Serving: 4

EQUIPMENT:

• Wooden spoon
• Measuring cups and spoons
• Blender
• Large non-stick skillet

INGREDIENTS:

FOR BUTTER CHICKPEAS:

• 2 cups of cooked chickpeas
• 1 tbsp of vegan butter
• One medium, finely diced onion
• 3-4 minced garlic cloves
• 1 tsp of grated ginger
• One cup of tomato puree
• 1 tsp of garam masala
• ½ tsp of turmeric
• One tsp of ground cumin
• 1 tsp of paprika
• ½-1 tsp chili powder
• Salt to taste
• ½ cup of water

FOR VEGAN CASHEW CREAM:

• ½ cup of raw cashews (immersed in warm water for ten minutes)
• 1 tsp of lemon juice
• ½ cup of water

FOR GARNISH:

• 1 tbsp of vegan butter (optional)
• Fresh cilantro

INGREDIENT NOTES:

CHICKPEAS:

• The main ingredient for this recipe is chickpeas, which give structure to the dish and also provide fiber and protein. For substitutes, use white beans or soy curls.

TOMATO PUREE:

• It is useful in forming a base for the sauce and also provides color. For a substitute, use crushed tomatoes.

CASHEW CREAM:

• As a dairy substitute, this cream helps in forming a creamy texture. For an alternative, use oat cream.

GARAM MASALA:

• It is a classic Indian seasoning. For an alternative, use curry powder.

PAPRIKA:

• Including paprika in the dish will add a slight spice. For an alternative, use Kashmiri red chilli powder.

ONION, GARLIC & GINGER:

• All of these ingredients give their aroma to the dish. For an alternative, use a mix of ½ tsp of garlic powder and onion powder.

VEGAN BUTTER:

• This provides a rich butter feeling. For a substitute, use coconut oil.

INSTRUCTIONS:

1. To prepare the cashew cream, use a blender.
2. Blend lemon juice, water, and soaked cashews.
3. Take a skillet and heat up the vegan butter inside it.
4. Include onions and cook for about three to four minutes.
5. Add ginger and garlic, and for another minute, cook them.
6. Now add chilli powder, paprika, turmeric, cumin, and garam masala.
7. Stir for thirty seconds.
8. Put in the tomato puree.
9. For 3 to 5 minutes, simmer the mixture till it becomes thick and deep in its color.
10. Include chickpeas and water.
11. First stir it and then cover to cook for about five to seven minutes.
12. Now, include the blended cashew cream in the mixture.
13. Simmer for about two to three minutes till you see the sauce becoming silky.
14. Garnish it with cilantro.

SERVING SUGGESTIONS:

• You can serve this dish on top of basmati rice.
• Have this delicious dish with either a vegan naan or roti.
• To make it a meal, you can include some roasted veggies on the side of this dish.

TIPS:

• To make the sauce extra smooth, soak the cashews.
• You can utilize Kashmiri chilli powder to achieve a deep red color.
• For an oil-free version of this dish, utilize vegetable broth.

STORAGE INFORMATION:

FRIDGE:

• You can store this dish inside the fridge for up to four to five days in a tight box.

FREEZER:

• Store it inside the freezer for up to two months. Defrost it for one night, and use low heat to warm it up.

FAQs:

Does this dish contain high levels of protein?

• Chickpeas in this dish provide you with plant-based protein and fiber.

Will it be okay if I include vegetables?

• Absolutely, you can include cauliflower, peas, or spinach if you’d like.

NUTRITIONAL INFORMATION:

Iron: 2.4 milligrams

Total carbs: 32 grams

Net carbs: 24 g

Vitamin A: 980 IU

Fiber: 8 grams

Calcium: 55 milligrams

Caloric count: 310 kcal

Protein: 11 grams

Serving size: 1 cup

Sodium: 380 milligrams

Serving: 4

Potassium: 460 milligrams