Description
A silky, vegetarian take on butter chicken — tender chickpeas simmered in a spiced tomato sauce brightened with lemon and finished with cream. Ready in about 30 minutes, this one-pan curry is cozy, simple, and perfect with rice or warm flatbread.
Ingredients
- 2 tbsp butter
- 540 g canned chickpeas, drained and rinsed
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp tomato paste
- 1 tsp turmeric powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp chili powder (or 1 fresh red chili, diced)
- 2 tsp garam masala
- ½ tsp salt (adjust to taste)
- 1 × 400 g can crushed tomatoes
- 125 ml heavy cream or full-fat coconut milk
- ¼–½ lemon, juiced (to taste)
- Handful chopped cilantro, for garnish
Instructions
-
Melt the butter in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion turns soft and translucent, about 5–6 minutes.
-
Stir in garlic and grated ginger and cook another minute until fragrant. Add the tomato paste and all the spices (turmeric, cumin, coriander, chili, garam masala, and salt). Cook, stirring, for 1–2 minutes so the spices bloom.
-
Pour in the crushed tomatoes and bring the mixture to a gentle simmer. (If you prefer a very smooth sauce, blend now and return to the pan.)
-
Add the rinsed chickpeas, stir to coat, then simmer uncovered for about 10 minutes so the chickpeas absorb the sauce and the flavors meld.
-
Reduce heat to low and stir in the cream (or coconut milk) until the sauce is warmed through. Squeeze in lemon juice a little at a time, tasting until the brightness balances the richness.
-
Remove from heat, sprinkle with chopped cilantro, and serve hot with basmati rice, naan, or flatbread.
Notes
- Storage & reheating
- Cool completely and refrigerate in a sealed container for up to 4 days. Rewarm gently on the stove over low heat (add a splash of water or stock if it thickened), or microwave in short bursts, stirring between intervals. Freeze for up to 3 months; thaw in the fridge overnight before reheating.
- Quick tips
- Don’t overcook the garlic — it burns quickly and turns bitter.
- For a dairy-free version, use coconut milk and vegan butter.
- Want more texture? Sear the chickpeas briefly in a hot pan before adding them to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 553
- Sugar: 14g
- Sodium: 563mg
- Fat: 34g
- Saturated Fat: 22g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 14g
- Protein: 17g
- Cholesterol: 51mg