Butter Chickpea Masala – chickpeas in an easy creamy sauce!

A super easy, full-flavored butter chickpea masala recipe! That is chickpeas and beans in a creamy sauce with lots of aromatic herbs such as garam masala, curry, and turmeric. Simple to make and damn tasty and filling

Similar to Tikka Masala, Butter Masala is one of the most popular curries at any Indian restaurant around the world. Aromatic incredible creamy curry sauce makes this vegan curry recipe is one of the best you will try! In other words, you will love how easy it is to make in the comfort of your own home, especially with fresh homemade Vegan Naan bread.

The simple ingredients list is the best part about cooking this recipe at home. Every ingredient is easy to find in any grocery store or supermarket. Above all is very easy to do!

It’s all about that sauce when it comes to authentic butter curry. You’ll be surprised to find that you only need an onion, tomato paste, garlic and ginger, and some added spices to get those beautiful flavors in the sauce.

Why you will love this butter chickpea masala

• Bursting with Flavors: The combination of fragrant spices like curry powder, garam masala, paprika, turmeric, and more, infuses this curry with a vibrant and flavourful taste.

• Versatile Ingredients: With simple substitutions, you have the option to use either water or oil and experiment with different types of beans and legumes to suit your preferences and availability.

• Creamy and Rich: The addition of coconut milk lends a velvety texture to the curry, creating a deliciously creamy base.

Why this recipe works:

The secret to this recipe’s success lies in the balance of spices and the rich flavors that you get by frying the onion, garlic, and ginger and toasting the spices. This process intensifies the flavor of the curry. The coconut milk gives that smooth and creamy base, which complements the spices and beans perfectly, resulting in a wholesome and well-rounded dish.

This recipe is:

Easy

Simple

Flavourful

Creamy

Possible supplies needed:

– Pan

– Knife and cutting board

– Measuring spoons and cups

What you will need to make this recipe:

chickpeas and cannellini beans – you can use both as I did or use just one of each.

coconut milk – I used light canned coconut but if you like you can use full fat.

garlic, ginger, onion – the base of all my curries! I recommend using fresh ginger for its fresh zest! However, you can substitute with dried powder – 1 tsp.

curry powder, garam masala, turmeric, paprika -I would recommend using all of those spices for the rich curry flavor.

tomato paste – get a good quality paste here. Few fresh chopped tomatoes can be pureed and used instead of tomato paste.

Instructions:

1. Measure out all the spices mentioned in the ingredients list.

2. Dice the onion, mince the garlic, and grate the ginger.

3. Heat the water or oil in a pan and add the diced onion. Sauté for a few minutes until translucent.

4. Add the minced garlic and grated ginger to the pan and fry for another minute.

5. Incorporate the tomato paste into the pan and fry for approximately one minute.

6. Add the measured spice mix to the pan and fry for another minute or two until a fragrant aroma emerges.

7. add your beans, chickpeas, and a can of coconut milk to the pan.

8. Cook for an additional 5 minutes, allowing all the flavors to meld together beautifully.

9. Serve the curry hot with rice, naan bread, or your favorite accompaniment.

You can see how I prepared it in this very old video there too!

Expert tips to perfect butter chickpea masala:

• prepare all your spices in one dish.
• chop your onion, and garlic, and grate the ginger.
• better to fry your onion first before adding garlic and ginger to avoid burning them.
• For an extra burst of flavor, toast the spices in a dry pan before adding them to the dish.
• If you prefer a thicker consistency, you can mash a small portion of the chickpeas or beans before adding them to the curry. – Adjust the spiciness by adding chili powder or fresh chilies to suit your taste buds.
• If you want a richer sauce, feel free to add a couple of tablespoons of vegan butter! I highly recommend 😉

Frequently asked questions:

Can I freeze leftovers?

Absolutely! This curry freezes well and can be stored in airtight containers for up to three months. Simply thaw and reheat on the stovetop or in the microwave.

What vegetables I can add to these butter chickpea masala?

Definitely! Spinach and cauliflower would work really great here. However, add any vegetables you like to boost that nutrition.

Can I make this recipe in advance?

Yes, this curry tastes even better the next day as the flavors mature. Simply refrigerate it overnight and reheat gently before serving.

STORAGE:

• you can keep the leftovers if you have any up to five days in the fridge in an air-tight container.
• you can also freeze it for up to 4 months.

If you try this recipe for a Butter Chickpea Masala feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

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