Vegan Butter Chickpeas (Butter Chicken-Style Curry)

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Updated November 2, 2026

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Quick answer: Simmer chickpeas in a sauce of onion, garlic, ginger, tomato puree, garam masala, Kashmiri chili and kasuri methi, then finish with cashew cream and vegan butter.

All the creamy, mildly spiced flavor of the restaurant classic, without dairy.

Recipe

Serves: 4 · Time: 30 minutes

Ingredients

2 cans (15 oz) chickpeas, drained
2 tbsp vegan butter or oil
1 onion, finely chopped
3 garlic cloves and 1 inch ginger, grated
1 1/2 cups tomato puree
1 tsp Kashmiri chili powder
1 tsp garam masala
1 tsp kasuri methi, crushed
1 tsp salt
1/2 tsp sugar
1/2 cup cashew cream

Method

Melt vegan butter, cook onion until soft, then add garlic and ginger for 1 minute.
Add tomato puree, chili powder, salt and sugar; simmer 10 minutes.
Stir in chickpeas and simmer 5 minutes.
Add cashew cream, garam masala and kasuri methi; simmer 2 minutes. Serve with rice or roti.

Frequently asked questions

How do I make cashew cream?

Soak 1/2 cup cashews in hot water 15 minutes, drain and blend with 1/2 cup water.

Can I use coconut milk?

Yes; it adds a light coconut flavor.