This Healthy Butter Chickpeas dish is a lightened-up, vegan and gluten free take on a classic Indian-style dish. You won’t miss the chicken herre, this homemade dairy free curry is rich, creamy and satisfying made with coconut milk, tomatoes, chickpeas and a secret ingredient – almond butter! This healthy recipe is quick and easy to make for the perfect weeknight dinner any night of the week.
- 1 tablespoon olive oil
- 1 cup onion, chopped (about 1 medium onion)
- 3–4 large cloves of garlic, minced or grated
- 1 1/2 tablespoons mild yellow curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne (or more if you like it hot!)
- 1/2 cup vegetable stock
- 1 15oz can plain, low sodium tomato sauce (about 1 1/2 cups)
- 1 19oz can low sodium chickpeas (about 2 cups)
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon lime juice (freshly squeezed is best)
- 1/4 cup smooth, natural almond butter, at or close to room temperature
- 1/2 cup coconut milk (I used full fat)
- 1 teaspoon sugar (preferably unrefined sugar or honey would work too)
- Salt and extra lime juice to taste
- Rice, potato wedges, etc for serving
- Heat oil in a dutch oven or heavy-bottomed pot over medium heat. Add onion and cook until translucent, being sure not to brown, 4-5 minutes.
- Add garlic and all of the spices to the onions and cook, stirring frequently, until very fragrant, about 1 minute.
- Deglaze the pot with the vegetable stock, being sure to scrape all of the browned bits off the bottom, then add the tomato sauce, chickpeas, cilantro and lime juice, stirring until well incorporated.
- Bring tomato mixture to a simmer and cook 20-25 minutes until chickpeas and plump and tender.
- Remove from heat and stir in almond butter, coconut milk and sugar and continue stirring until smooth and streaks remain. Season with additional salt and lime juice to taste.
- Serve over brown basmati rice and top lots of fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes