Butter Chickpea Curry with Coconut Milk

After a few days of light meals or salads, sometimes you just need something rich, creamy, and satisfying!

This chickpea curry with coconut milk delivers velvety flavor and comforting warmth, and thanks to vegan butter, it’s completely plant-based. Serve it over plain white rice, naan, or roti to soak up every bit of the luscious sauce.

This butter chickpea curry is simple to make using mostly pantry-friendly ingredients, which means you can whip it up any day without a special trip to the store. Even with its layered flavors, the recipe is approachable and perfect for weeknight dinners or meal prep.

I love keeping this butter chickpea recipe in rotation because it’s hearty but not heavy, full of flavor yet surprisingly easy to make. The combination of coconut milk, spices, and vegan butter chickpeas creates a dish that tastes indulgent while staying entirely vegan. Once you try it, you’ll see why this has become one of my go-to curries.

Jump to:

• Why You’ll Love This
• Ingredients & Substitutions
• Step-By-Step Recipe
• Tips for the Best Butter Chickpea Curry
• What To Serve With Butter Chickpea Curry
• How to Store Butter Chickpea Curry
• More Chickpea Recipes
• Butter Chickpea Curry with Coconut Milk

Why You’ll Love This

1. Made with mostly pantry-friendly ingredients: You can easily make this butter chickpea recipe without a special trip to the store. It’s affordable, quick, and accessible.
2. Healthy and plant-based: This dish features fiber-packed chickpeas, aromatic spices, and creamy coconut milk. You get a hearty meal without compromising on nutrition.
3. Perfect for meal prep: Make a big batch and enjoy it during the week. Serve alongside basmati rice, roti, or naan for a satisfying lunch or dinner.

Into curries? check out our Thai-Style Vegetable Curry and Tofu “Butter Chicken” (Tofu Makhani), and palak “paneer” with tofu.  

Ingredients & Substitutions

• Vegan Butter: For creamy, rich flavor, vegan butter is the star of this recipe. I like Melt Organic or I Can’t Believe It’s Not Butter. You can also try vegan ghee. Coconut oil can work, too.
• Cumin Seeds: Add warmth and a subtle nutty aroma to the curry. Toast them lightly in the pan for best results.
• Onion: Red or white onions work fine, providing sweetness and depth. Dice or thinly slice before cooking.
• Garlic: Use crushed or minced garlic for a fragrant base. Fresh garlic gives the best flavor, but jarred works in a pinch.
• Ginger: Crushed or minced ginger adds a bright, zesty note. A food processor can make prep easier.
• Tomatoes: Fresh Roma tomatoes or canned crushed tomatoes work perfectly. They add tanginess and body to the sauce.
• Tomato Paste: Enhances the tomato flavor and deepens the sauce. Stir it in before adding spices.
• Garam Masala, Curry Powder, Ground Coriander, Cayenne: Essential spices for aroma and flavor. Adjust cayenne for desired heat.
• Salt: Season to taste to balance the flavors.
• Full-Fat Coconut Milk: Use full-fat for thickness and creaminess. Low-fat coconut milk will make it less rich.
• Chickpeas/Garbanzo Beans: Canned chickpeas work best for convenience; rinse well. Dried chickpeas must be soaked and cooked first.
• Sugar (Optional): Helps balance acidity if tomatoes taste sharp.
• Cilantro: Chopped cilantro to garnish adds freshness.

Step-By-Step Recipe

1. Prep your ingredients: Chop, crush, or blend onions, garlic, ginger, and tomatoes. Having everything ready makes cooking smooth and stress-free.
2. Cook the aromatics: Melt vegan butter in a deep pot over medium heat. Add cumin seeds, then onions, garlic, ginger, tomatoes, and tomato paste. Stir and cook until fragrant.
3. Add spices and simmer: Stir in garam masala, curry powder, coriander, cayenne, and salt. Pour in coconut milk and chickpeas. Simmer 10–15 minutes until thick and creamy, then stir in one last tablespoon of vegan butter before serving.

Tips for the Best Butter Chickpea Curry

1. Use full-fat coconut milk: Full-fat coconut milk makes the curry rich and creamy. Light coconut milk won’t give the same texture. Always shake the can before opening.
2. Toast your spices: Toasting cumin seeds and spices before adding liquids intensifies flavor. It releases essential oils and adds a fragrant aroma to the dish.
3. Prepare ingredients ahead of time: Chopping or blending garlic, ginger, and tomatoes in advance saves time and prevents overcooking. A food processor is a lifesaver for efficiency.

What To Serve With Butter Chickpea Curry

This butter chickpea curry pairs beautifully with plain white rice, brown rice, or aromatic basmati rice to soak up the sauce. 

Warm naan or soft roti works wonderfully for scooping every bite. Roasted or sautéed kale add texture and extra nutrients, while a simple side salad balances the richness. For a snack or appetizer, serve with samosas or veggie pakoras. 

For a Puerto Rican twist, try yellow rice or beans as a side for added comfort.

How to Store Butter Chickpea Curry

Store leftover vegan butter chickpeas in an airtight container in the refrigerator for up to 3–4 days.

You can also freeze it in a freezer-safe container for 2–3 months. Thaw overnight in the fridge before reheating.

Reheat gently over low heat to avoid separating the coconut milk. This dish tastes even better the next day as the flavors continue to meld.

More Chickpea Recipes

Did you try out this butter chickpea curry recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!