Butter chicken is a favorite curry house treat, and with this recipe, vegans don’t have to miss out! This is honestly one of the most delicious recipes I’ve ever tried.
Chickpeas are a wonderful source of iron and protein, and this curry is a wonderful way to way to eat them
This curry is very mild and I’ve found that even picky eaters love it. You can adjust the level of heat to suit your family’s preferences.
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Ingredients
- 1 Tbsp Vegan Butter or sub with veggie broth
- 1 Onion rough chopped
- 2 Cloves Fresh Garlic rough chopped
- 1 Tbsp Curry Powder heaping tabelspoon
- 3 Cups Veggie Broth
- 1 Tsp Hot Sauce optional or to taste
- 1/2 Cup Raw Cashews
- 1 Can Tomato Paste small can
- 1 Tbsp Sugar optional: any sugar or agave will work
- 1 Tsp Ground Ginger or 1 cm fresh
- 1 pinch Salt
- 1 can Chickpeas
- 3 Handfuls Spinach
Ingredients
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Instructions
- Saute garlic and onion in a pot over medium heat in the oil. Add the spices and hot sauce to warm through. Cook for 2 mins, stirring frequently.
- Add the other ingredients — except the tomato paste, spinach, and chickpeas — and bring to a boil, then reduce to a simmer. Simmer for 10 mins until cashews are soft.
- Add the tomato paste and cook for another 2 mins, stirring to combine.
- Cool slightly then pour into a high powered blender and blend on high for 2 mins.
- Return the sauce to the pot and add in the drained can of chickpeas.
- Simmer for 5 mins until chickpeas are hot. Stir in spinach to just wilt.
- Serve with rice or naan.