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- Root vegetables
Instead of butter chicken, try this vegetarian version made with chickpeas and potatoes. It's similar in flavour and easy to make. Serve on a bed of rice.
17 people made this
- 4 medium potatoes, cubed
- 2 tablespoons rapeseed oil
- 1 medium onion, diced
- 1 teaspoon minced garlic
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon salt
- 300ml condensed tomato soup
- 120ml cream or milk
- 340g cooked or tinned chickpeas, drained
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Place potatoes in a saucepan; cover with water and bring to the boil over high heat; simmer until the potatoes are tender. Drain and set aside.
- Warm oil in a pan over medium heat. Stir in onion and garlic; cook until the onions are soft. Stir in curry powder, garam masala, ginger, cumin and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream and chickpeas. Stir in potatoes. Simmer for 5 minutes before serving.
Reviews & ratingsAverage global rating:(33)
Reviews in English (17)
This was a big hit with the family and I will be making this again.-07 Jul 2017
by Mart Niederkorn
Really good. Use 50/50 cauliflower and potato, diced tomatoes and a splash of milk. Just enough spice. Would definitely make again.-02 Feb 2019
Easy Vegan Butter Chicken (Butter Chickpeas)
This easy vegan butter ‘chicken’ alternative is made with chickpeas and peanut butter for an incredibly creamy, satisfying result that’s ideal for a weeknight dinner. Savoury and rich, this plant based meal is also ready in 15 minutes. Gluten-free and oil-free.
It’s cool that nowadays we know how to veganise anything. AND keep it healthy. That does not exclude recipes that have both ‘butter’ and ‘chicken’ in the title. Yes, ladies and gentlemen, today I’m proud to present my alternative to butter chicken. Given the popularity of butter chicken, butter chickpeas is exactly what you need to impress fans of the former.
So, keep reading to find out everything about these butter chickpeas and how to make them! This is definitely one you want to have on your dinner rota.
What is garam masala?
Garam masala is a blend of ground spices used frequently in Indian cooking. It includes pungent spices like cloves and cardamom&ndashand makes the difference between an &ldquookay&rdquo curry and a curry with a major &ldquoWow!&rdquo factor.
Many well-stocked grocery stores carry this spice blend now, but if you can&rsquot find it there, it&rsquos well worth a trip to your closest Indian grocer or specialty spice market. You&rsquoll find yourself cooking with it all the time!
Chickpeas&ndashalso called garbanzo beans&ndashmake the perfect protein for a coconut curry dish. They don&rsquot get mushy like other beans which means they hold up well to the thick and creamy curry sauce here.
Butter chicken-flavoured chickpea curry with home-made busted rotis
Whisk 560 g flour, baking powder and salt until fluffy. Slowly add the cup warm water, mixing until the mixture comes together. Add another 1⁄2 – 3⁄4 cup water until a dough forms.
Knead for 5 minutes, then divide into 6 balls. Rest on an oiled baking tray for 10 minutes. Roll out the balls into circles about 2 cm thick.
Generously spread softened butter onto the surface of the dough circles. Make an incision from the centre to the edge of each circle and roll into a cone. Curl the cone to make a circle and press into a round and rest for 10–30 minutes.
Roll out the dough on a lightly floured surface. Heat a little butter in a pan and fry the rotis over a medium heat until golden brown and cooked through, about 3 minutes on each side.
Place the rotis into a tea towel or cloth while still warm and bash against the kitchen counter to flake up and reveal the layers.
Soften the finely chopped onion, cloves chopped garlic and peeled and grated ginger in 100 g butter. Add 50 g Woolworths butter chicken spice paste and the cans drained chickpeas and fry until fragrant.
Add the can chopped tomatoes and tomato paste and season. Simmer for 20 minutes. Add 1⁄2 cup cream or coconut milk to taste. Serve the rotis with the curry, garnished with fresh coriander and crushed cashews.
Cook's note: Have a go at making your own rotis – or scoop up all the deliciousness with Woolies naan bread.Recipe by: Hannah Lewry View all recipes
Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.
1 tablespoon sunflower oil
1 onion, finely diced
1 garlic clove, crushed
1 teaspoon ginger purée
1 teaspoon ground cumin
½ teaspoon dried chili flakes
1 tablespoon mild vegan curry paste
2 heaped tablespoons tomato paste
1 (14-ounce) can full-fat coconut milk
2 (14-ounce) cans chickpeas, thoroughly drained and rinsed
3 tablespoons coconut yogurt
½ teaspoon salt
¼ teaspoon black pepper
- In a large skillet over medium heat, warm oil. Add onion, turn heat to high, and cook for 2 minutes until onion begins to soften.
- Add garlic, ginger purée, cumin, chili flakes, curry paste, and tomato paste and stir for 1 minute.
- Add coconut milk and chickpeas, then cook for 10 minutes, stirring occasionally, until sauce is creamy.
- Remove from heat and stir in coconut yogurt. Add salt and pepper and serve.
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Easy Vegan Butter Chickpea Curry
When the temperatures start to drop in the fall and winter, the first thing I crave is hearty, warming curries. Maybe it’s the temperature of the food, or maybe it’s the warming spices like ginger and garam masala, but this vegan butter chickpea recipe feels like a warm hug on a cold day. Butter chicken may seem like the most non-plant-based meal ever, but I swear these easy vegan ‘butter’ chickpeas do an incredible job of mimicking the rich, comforting flavor of traditional butter chicken.
To mimic the richness of butter, I used a vegan butter substitute, but you could definitely swap out coconut oil as an alternative. I also use coconut milk to add creaminess to these vegan butter chickpeas and rely on warming spices like ginger and garam masala to make this a flavor powerhouse. Paired with basmati rice and naan bread, this is all I want to be eating in the lead-up to this holiday season (and well past it!).
The best part about these vegan butter chickpeas? They can be made in a Crock-Pot® 6 Qt. Cook & Carry Programmable Slow Cooker. This means all ingredients can be thrown in in the morning, set for four hours, and when you come home from work, school or a busy day you’ll have a delicious, hearty and nutritious meal waiting for you. There’s nothing more convenient than that!
One of the biggest concerns I see in my clients is the lack of time or energy to meal prep. I think we all can agree that there’s not enough time in the day. When I’m using my Crock-Pot 6 Qt. Cook & Carry Programmable Slow Cooker, I’m multitasking in my day by being able to work (or enjoy weekend activities!) while my meals are cooking! This saves me time, money on takeout meals, and is more nutritious than takeout. I also love how versatile meals can be- next up on my list to make is a Tex Mex Casserole!
I know that the Crock-Pot 6 Qt. Cook & Carry Programmable Slow Cooker is going to be my best friend over the holiday season. Perfect for those days when I have to work all day but have an event or potluck I need to have food prepared for right when I get home! It even has a lock function to allow for easy transportation to and from holiday parties.
If you’re looking to get a Crock-Pot 6 Qt. Cook & Carry Programmable Slow Cooker to help you through the holiday season, or to buy for someone you love, you’re in luck! Walmart Canada is featuring the Crock-Pot 6 Qt. Cook & Carry Programmable Slow Cooker in their price rollback, to $39.98 until 12/24, regularly priced at $49.98. Purchase a Crock-Pot 6 Qt. Cook & Carry Programmable Slow Cooker here!
Chickpea Curry Recipe
For a quick dinner idea using ingredients you might already have in your kitchen, this easy curry recipe is definitely one to try.
The base needs just three ingredients, and you can easily customize it to fit what you have on hand.
You May Also Like This Lentil Soup Recipe
Uses pantry staple ingredients
Can be vegan + gluten free
Customize The Curry Recipe!
This curry is super versatile – you can add chopped pineapple, mango, roasted sweet potato or butternut squash, cauliflower, broccoli, fresh or frozen kale or spinach, carrot, or zucchini.
For added protein, curried chickpea recipes sometimes include chicken, but you can easily throw in some baked tofu or tempeh and keep it vegetarian.
For a Moroccan chickpea curry, add 1/4 tsp cinnamon and a handful of raisins or chopped dried apricots.
Or for a spicy Indian chickpea curry similar to chana masala, double the ginger and serve with basmati rice or naan bread.
You can make the basic recipe with water or coconut milk, whichever you prefer.
For Dessert, Make One Of These Low Calorie Desserts
Curried Chickpeas – Serving Suggestions:
Or you can serve the chickpea curry stew over spaghetti squash or a baked sweet potato (here’s how to cook sweet potatoes).
If you find yourself out of curry powder like I did when making the tomato curry, you can combine the following to make your own authentic curry powder: 1/2 tbsp ground coriander, 3/4 tsp ground cumin, 1/2 tsp turmeric, and 1/8 tsp chili powder.
Stir all ingredients together, then use 1 tbsp of this mixture in the curried chickpeas recipe.
Slow Cooker Tomato Chickpea Curry
To make the recipe in a crock pot, double all ingredients and cook everything except the spinach (if using fresh) on low 4-5 hours or until thick. Stir in the spinach until wilted.
What is Butter Chickpeas?
In simpler terms, it is butter chicken made with chickpeas instead of chicken. Clever, right? (A humble brag😊). It tastes exactly like butter chicken but made vegetarian. You need to taste to believe.
Canned chickpeas are one my all time favorite pantry staple when looking quick weeknight dinner ideas. It is readily stocked in the pantry, ready to go in matter of seconds, healthy, packed with protein and incredibly versatile.
Butter &ndash Ain&rsquot butter chickpeas without butter! You can use salted or unsalted butter, but make sure that you adjust salt accordingly.
Onion, ginger and garlic &ndash No Indian recipe is complete without these three.
Tomato &ndash Tomato puree is one of the key ingredients in the recipe. Traditional butter chicken recipes call for blanched and pureed tomatoes, however this recipe uses canned tomato sauce for convenience.
Spices &ndash Cumin seeds, kasoori methi, cayenne, coriander, turmeric and garam masala powders
Cashews &ndash Powdered cashews not only adds creaminess but helps to thicken the sauce.
Chickpeas &ndash I have used canned chickpeas, but you love to cook your own then use 3 cups of cooked chickpeas instead.
Heavy cream &ndash It makes the sauce silky smooth, creamy and luxurious. Do not replace with milk.
Honey &ndash It adds sweetness and makes the dish finger licking good
Food color &ndash Orange food color
Heat a pan with butter and toast cumin seeds. Add chopped onion, garlic and ginger and saute until golden brown. Add all spices and cook (stirring continuously) for about couple of minutes, to toast the spices.
Stir in tomato sauce, water, cashew powder and cooked chickpeas, cover and cook in low flame for about 10 minutes (making sure to stir every few minutes to avoid burning). Uncover, stir in heavy cream, honey and food color. Simmer for about 2 minutes and take off heat.
- 3/4 Cup Non-fat or Low-fat Milk
1 Tsp. Chili powder
2 Tsp. Curry powder
2 Tsp. Garam Masala
2 Tsp. Cumin
1 Tbsp. Canola Oil
2 Cloves Garlic - Minced
1 Tsp. Ginger - Grated
1 Medium Onion - Diced
1 Cup Peas
1 Cup Potato - Cut into 1/2" cubes
1 Can Condensed Tomato Soup
1.5 Cups Cooked Chickpeas (You can also use canned chickpeas, but it adds much more sodium to this dish)
1 Cup Firm Tofu
1 Tbsp. Water
Old Delhi-style butter chicken
Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.
Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few more mins in the sauce.
Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.