AuthorLeah St John, CHN
RatingDifficultyBeginner

This mouthwatering Vegan Butter Chickpea Curry is jam-packed with flavor and can be made from start to finish in about 20 minutes! It's a nutritious dish that contains lots of healthy spices and doesn't require any added oil.

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Yields8 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 1 28oz can diced or whole tomatoes
 1 13.5oz can coconut milk
 ¼ cup sunflower seed butter
 2 tbsp tomato paste
 2 tbsp dried onion flakes
 1 ½ tbsp mild yellow curry powder
 1 tbsp gluten-free tamari
 1 tbsp coconut sugar
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp ground cumin
 1 tsp turmeric powder
 1 tsp garam masala
 ½ tsp ground ginger
 ¼ tsp cayenne pepperoptional, adds some spiciness to the curry

1

Blend all of the ingredients - EXCEPT the chickpeas, onion flakes, and tamari - until smooth. Pour the sauce into a large saucepan, and stir in the chickpeas and onion flakes.

2

Turn the heat on medium/high, and when it begins to bubble (about 3 - 4 minutes), reduce to a simmer and continue to cook for 10 minutes. Stir every so often to prevent it from burning.

3

Turn off the heat, stir in the tamari, taste, and season as desired.

4

Serve over a gluten-free grain of your choice, such as rice, quinoa, or millet.

Notes
5

You can store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

6

We created this recipe using only pantry staples. However, you could replace the onion flakes with 1/2 diced yellow onion, replace the onion powder with the other 1/2 yellow onion, replace the garlic powder with 2 large garlic cloves, and replace the ginger with 1/2 tbsp of freshly grated ginger.

7

Feel free to add in vegetables (such as cauliflower or broccoli florets, sliced bell peppers, peas, kale, sliced carrots, etc.) when cooking the butter chickpeas.

Category

Ingredients

 1 28oz can diced or whole tomatoes
 1 13.5oz can coconut milk
 ¼ cup sunflower seed butter
 2 tbsp tomato paste
 2 tbsp dried onion flakes
 1 ½ tbsp mild yellow curry powder
 1 tbsp gluten-free tamari
 1 tbsp coconut sugar
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp ground cumin
 1 tsp turmeric powder
 1 tsp garam masala
 ½ tsp ground ginger
 ¼ tsp cayenne pepperoptional, adds some spiciness to the curry

Directions

1

Blend all of the ingredients - EXCEPT the chickpeas, onion flakes, and tamari - until smooth. Pour the sauce into a large saucepan, and stir in the chickpeas and onion flakes.

2

Turn the heat on medium/high, and when it begins to bubble (about 3 - 4 minutes), reduce to a simmer and continue to cook for 10 minutes. Stir every so often to prevent it from burning.

3

Turn off the heat, stir in the tamari, taste, and season as desired.

4

Serve over a gluten-free grain of your choice, such as rice, quinoa, or millet.

Notes
5

You can store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

6

We created this recipe using only pantry staples. However, you could replace the onion flakes with 1/2 diced yellow onion, replace the onion powder with the other 1/2 yellow onion, replace the garlic powder with 2 large garlic cloves, and replace the ginger with 1/2 tbsp of freshly grated ginger.

7

Feel free to add in vegetables (such as cauliflower or broccoli florets, sliced bell peppers, peas, kale, sliced carrots, etc.) when cooking the butter chickpeas.

Vegan Butter Chickpea Curry (Oil-Free)