Butter Chickpea Curry

Nutriscore Rating: 68/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

10 steps

1. Heat a large skillet or saucepan over medium heat. Add 2 tablespoons of butter and let it melt.

2. Add the finely chopped onion and sauté until soft and golden brown, about 5-7 minutes.

3. Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

4. 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.

5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for another 5 minutes to allow the flavors to blend.

6. 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.

7. 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.

8. Stir in the remaining 2 tablespoons of butter for a silky, rich finish.

9. Remove the curry from heat and garnish with fresh cilantro leaves.

10. Serve hot with basmati rice or naan for a complete meal.

Nutrition Facts

1 serving (359.1g)

Calories		500
% Daily Value*
Total Fat		30.2 g	39%
	Saturated Fat	16.9 g	84%
	Polyunsaturated Fat	0.0 g
Cholesterol		76 mg	25%
Sodium		809 mg	35%
Total Carbohydrate		46.3 g	17%
	Dietary Fiber	9.3 g	33%
	Total Sugars	11.1 g
Protein		11.1 g	22%
Vitamin D		0.2 mcg	1%
Calcium		101 mg	8%
Iron		3.2 mg	18%
Potassium		859 mg	18%

*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.

Source of Calories

Fat: 1080 cal (54.1%%)

Protein: 178 cal (8.9%%)

Carbs: 739 cal (37.0%%)