Vegan Butternut Chickpea “Butter Chicken”

This Vegan Butternut Chickpea "Butter Chicken" is rich, creamy, and packed with warming spices. An easy one-pot, dairy-free, plant-based twist on a classic!
Recipe
Two black bowls filled with a vibrant chickpea and sweet potato curry garnished with fresh cilantro, served with white rice and a piece of naan. The bowls are on a white marble surface alongside a folded cloth napkin with a red check pattern and two forks.

About this recipe

Looking for a cozy, flavor-packed meal that’s 100% plant-based? This Vegan Butternut Chickpea “Butter Chicken” delivers all the rich, creamy, and spiced goodness of the classic dish—without the dairy or meat. Instead of chicken, I use butternut squash and chickpeas, which soak up the velvety, spiced tomato and coconut sauce beautifully. Serve it over fluffy basmati rice or warm naan for a satisfying dinner.

Why You’ll Love This Recipe

Rich & Creamy – Coconut milk makes this dish ultra-luscious.
One-Pot Meal – Skip the roasting! Everything cooks together for maximum flavor.
Packed with Flavor – Garam masala, smoked paprika, and cinnamon add warmth and depth.
Protein & Nutricious – Chickpeas add protein, while butternut squash brings fiber and vitamins.

Tip for the best plant-based chickpea “butter chicken”

  • Want a smoother sauce? Blend a portion of the sauce before adding the butternut squash and chickpeas.
  • Make it oil-free: Skip the vegan butter and sauté the onions in a splash of vegetable broth.
  • Not a fan of butternut squash? Swap it for sweet potatoes or cauliflower.

What can I serve with it?

  • Basmati rice – Classic and perfect for soaking up the creamy sauce.
  • Naan or roti – Ideal for scooping up every last bit.
  • A fresh cucumber salad – Adds a refreshing contrast.

Tips from One Home Cook to Another

  • Short on time? Use pre-cooked butternut squash or even leftovers! If you don’t have it on hand, simply skip it—this dish is still delicious without it. Pre-cut store-bought squash is also a great time-saver.
  • Want an even creamier sauce? Blend a portion of it before adding the squash and chickpeas. It makes a huge difference in texture!
  • Spice level is totally up to you. If you love heat, add extra cayenne or chili powder. If you’re cooking for spice-sensitive eaters, start with less and adjust.
  • Chop ahead of time. Prepping onion, garlic, and ginger in advance makes this dish easier to throw together. If you need to, you can use store-bought chopped onion.
  • This dish gets even better the next day. The flavors deepen overnight, so make a big batch and enjoy leftovers. You can freeze it and have it as a savior meal in the freezer.
  • Don’t skip the fresh cilantro! It adds a bright contrast to the warm, spiced sauce. If you don’t like cilantro, finish it with mint.
  • Serving for a crowd? Pair with rice, naan, and a simple side salad to finish the meal effortlessly.
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Two black bowls filled with a vibrant chickpea and sweet potato curry garnished with fresh cilantro, served with white rice and a piece of naan. The bowls are on a white marble surface alongside a folded cloth napkin with a red check pattern and two forks.

Butternut Chickpea “Butter Chicken”

Alejandra Graf
This Vegan Butternut Chickpea "Butter Chicken" is rich, creamy, and packed with warming spices. An easy one-pot, dairy-free, plant-based twist on a classic!
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Equipment

  • Large skillet or saucepan For sautéing the aromatics and simmering the sauce.
  • Measuring spoons and cups To accurately measure spices, liquids, and ingredients.

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 tbsp vegan butter or coconut oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 1 can 15 oz crushed tomatoes
  • 1 cup full-fat coconut milk about half a can
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper adjust for spice preference
  • ½ tsp chili powder adjust to taste
  • Salt and black pepper to taste
  • Fresh cilantro chopped, for garnish
  • Cooked basmati rice or naan for serving

Instructions
 

  • Heat the vegan butter or coconut oil in a large skillet over medium heat.
  • Add the onion and sauté for 5–7 minutes until soft.
  • Stir in the garlic and ginger, cooking for 1–2 minutes until fragrant.
  • Add the garam masala, cumin, turmeric, smoked paprika, cinnamon, cayenne, and chili powder. Toast for 1 minute to release flavors.
  • Stir in the crushed tomatoes and let simmer for 5 minutes.
  • Add the cubed butternut squash and chickpeas, stirring to coat them in the sauce.
  • Pour in the coconut milk and add maple syrup (if using).
  • Cover and simmer for 20–25 minutes, stirring occasionally, until the squash is tender and the sauce thickens.
  • Taste and adjust seasoning with salt and black pepper.
  • Serve hot over basmati rice or with naan.
  • Garnish with fresh cilantro for a burst of flavor.
Keyword chickpeas

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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