Butter Chickpea Curry

Creamy, rich, and irresistibly comforting, this Butter Chickpea Curry is a plant-based twist on the classic Indian favorite. Packed with tender chickpeas simmered in a luscious tomato-based sauce infused with warm spices like garam masala, cumin, and turmeric, this recipe delivers incredible depth of flavor in just 40 minutes. A generous addition of butter and heavy cream creates a velvety texture, while fresh ginger and garlic add a fragrant zing. Perfectly paired with fluffy basmati rice or soft naan bread, this one-pot curry is an easy yet indulgent vegetarian comfort food that’s sure to please. Whether you're looking for a quick weeknight dinner or a flavorful meatless main, this Butter Chickpea Curry has it all.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas (drained and rinsed)
• 4 tablespoons unsalted butter
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1.5 cups tomato puree
• 0.75 cups heavy cream
• 0.5 cups vegetable broth
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 0.5 teaspoons turmeric powder
• 0.5 teaspoons ground coriander
• 0.5 teaspoons red chili powder (adjust to spice preference)
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons fresh cilantro leaves (chopped, for garnish)
• 0 basmati rice or naan (for serving, optional)

Directions

Step 1

Heat a large skillet or saucepan over medium heat. Add 2 tablespoons of butter and let it melt.

Step 2

Add the finely chopped onion and sauté until soft and golden brown, about 5-7 minutes.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

Step 4

Add the tomato puree, garam masala, cumin, turmeric, ground coriander, and red chili powder. Stir to combine and cook the mixture for 5 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for another 5 minutes to allow the flavors to blend.

Step 6

Reduce the heat to low and stir in the heavy cream and sugar. Season with salt to taste and continue to cook for 3 minutes.

Step 7

Add the chickpeas to the sauce and stir to coat them evenly. Let the curry simmer for 7-10 minutes until the chickpeas are tender and the sauce thickens slightly.

Step 8

Stir in the remaining 2 tablespoons of butter for a silky, rich finish.

Step 9

Remove the curry from heat and garnish with fresh cilantro leaves.

Step 10

Serve hot with basmati rice or naan for a complete meal.

Nutrition Facts

Serving size	1404.5 grams (1404.5g)

Amount per serving	% Daily Value*
Calories	1974

Total Fat 121.30g	156%
Saturated Fat 65.90g	330%
Polyunsaturated Fat 0.40g
Cholesterol 304mg	101%
Sodium 3669mg	160%
Total Carbohydrate 180.90g	66%
Dietary Fiber 38.10g	136%
Total Sugars 46.70g
Protein 44.40g	89%

Vitamin D 0IU	0%
Calcium 364mg	28%
Iron 14mg	76%
Potassium 3484mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 8.9%

Carbs: 36.3%