Butter Chickpeas Butter Chickpeas

Photography: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Catherine Doherty

This vegan take on butter chicken boasts all the flavour and creaminess of the classic without any of the butter.

  • Total time 30 minutes
  • Portion size 4 servings



In saucepan, bring rice and 1 1/2 cups cold water to boil over high heat. Reduce heat to low; cover and cook until tender and water is absorbed, about 13 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.

Meanwhile, in large skillet, heat oil over medium heat; cook garlic, curry powder, garam masala, salt and pepper, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes; bring to boil. Reduce to simmer; cook, stirring frequently, until sauce is thickened, about 15 minutes. Stir in cashew butter and 1/3 cup water until smooth. Stir in chickpeas; cook until heated through, about 2 minutes. Stir in spinach and cilantro.

Serve over rice. Garnish with additional cilantro, if desired, and serve with naan (if using).

Nutritional facts PER SERVING: about

  • Fibre 9 g
  • Sodium 609 mg
  • Sugars 11 g
  • Protein 18 g
  • Calories 557
  • Total fat 19 g
  • Potassium 551 mg
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 82 g


  • Iron 41
  • Folate 88
  • Calcium 12
  • Vitamin A 8
Share X
Lunch & Dinner

Butter Chickpeas