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!
4 servings
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.