Butter Chickpea Curry
Creamy, rich, and irresistibly comforting, this Butter Chickpea Curry is a plant-based twist on the classic Indian favorite. Packed with tender chickpeas simmered in a luscious tomato-based sauce infused with warm spices like garam masala, cumin, and turmeric, this recipe delivers incredible depth of flavor in just 40 minutes. A generous addition of butter and heavy cream creates a velvety texture, while fresh ginger and garlic add a fragrant zing. Perfectly paired with fluffy basmati rice or soft naan bread, this one-pot curry is an easy yet indulgent vegetarian comfort food that’s sure to please. Whether you're looking for a quick weeknight dinner or a flavorful meatless main, this Butter Chickpea Curry has it all.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (drained and rinsed)
- 4 tablespoons unsalted butter
- 1 medium yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1.5 cups tomato puree
- 0.75 cups heavy cream
- 0.5 cups vegetable broth
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons ground coriander
- 0.5 teaspoons red chili powder (adjust to spice preference)
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro leaves (chopped, for garnish)
- basmati rice or naan (for serving, optional)
Instructions
Heat a large skillet or saucepan over medium heat. Add 2 tablespoons of butter and let it melt.
Add the finely chopped onion and sauté until soft and golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the tomato puree, garam masala, cumin, turmeric, ground coriander, and red chili powder. Stir to combine and cook the mixture for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for another 5 minutes to allow the flavors to blend.
Reduce the heat to low and stir in the heavy cream and sugar. Season with salt to taste and continue to cook for 3 minutes.
Add the chickpeas to the sauce and stir to coat them evenly. Let the curry simmer for 7-10 minutes until the chickpeas are tender and the sauce thickens slightly.
Stir in the remaining 2 tablespoons of butter for a silky, rich finish.
Remove the curry from heat and garnish with fresh cilantro leaves.
Serve hot with basmati rice or naan for a complete meal.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 3669 mg | 160% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 46.7 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3484 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
