You’ve probably heard of butter chicken, a popular curry that uses both meat and dairy as key ingredients. But did you know that it’s very straightforward to make a vegan version? This vegan butter chickpea curry is a tasty and protein-packed plant-based take on the original. Read more: 6 Protein-Packed Vegan Bean Stew Recipes This Romy London recipe gets its creaminess from a clever combination of ingredients like coconut milk, vegan butter, and nutritional yeast .
It’s ready in just 40 minutes, and it’s a great meal to make in the colder months after a long day at work. Chickpeas offer a range of nutritional benefits that make them a well-rounded protein source. Unlike chicken, chickpeas provide both protein and significant amounts of dietary fiber, which aids digestion, helps maintain steady blood sugar levels, and supports cardiovascular health.
Additionally, chickpeas are packed with beneficial minerals and vitamins, such as iron, magnesium, potassium, and folate, contributing to heart health, muscle function, and cellular growth. Being plant-based, chickpeas are cholesterol-free and low in saturated fats. Read more: 11 Vegan Packed Lunches To Take To The Office Vegan butter chickpea curry Ingredients 1 tbsp coconut oil 1 large onion, finely diced 4-6 cloves of garlic, minced 1 thumb-sized piece of ginger, grated 1 tbsp curry powder 1 tbsp garam masala 1 tsp smoked paprika 1/2 tsp cinnamon 2 tbsp tomato paste 1 tin chopped tomatoes 2 tins chickpeas 400 ml full-fa.
