Check out this delicious plant-based take on the traditional dish of chicken makhani, or Indian butter chicken. In this recipe, tender chickpeas replace the chicken, and cashews and avocados are used to make a lush, buttery sauce. This dish is healthy, rich, and ridiculously flavorful!
Indian Butter Chickpeas [Vegan]
For the Curry:
- 3 cups cooked chickpeas
- 3 tablespoons olive oil or water as needed
- 1 medium yellow onion, diced finely
- 3 garlic cloves, minced
- 2 tablespoons minced ginger
- 1/8 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/8 teaspoon cayenne pepper
- 1 cup vegetable broth
- 16-ounce can tomato paste
- Salt, to taste (if desired)
To make the Avocado Cashew Butter:
- 1/2 cup cashews, soaked 8 hours until soft and drained
- 1 ripe avocado, peeled and pit removed
- 1 cup water
- A generous pinch of salt
- 1 cup cilantro leaves, roughly chopped
- Cooked brown Basmati rice, for serving
- In a large sauce pan, heat 2 tablespoons olive oil over medium heat. Add the chickpeas and let them cook for 5-7 minutes, stirring occasionally, until they are golden brown and crispy. Put the chickpeas in a bowl and return the pan to the stove.
- Add the rest of the olive oil to the pan, along with the onions. Let cook for 3-4 minutes until soft. Then add the garlic, ginger, and spices. Cook for another minute, then add the broth, tomato paste, and salt. Stir well. Let cook for 5-10 more minutes to meld the flavors, then turn the heat to low, and add the chickpeas back to the sauce.
- In a blender, blend the cashews, avocado, water, and salt until completely smooth. If needed, add a little more water, but you want the mixture to be the thickness of yogurt.
- Stir half the cashew-avocado butter into the chickpea mixture, reserving the rest for topping when served.
- Serve over rice, and drizzle with the extra cashew-avocado butter, and sprinkle with cilantro leaves.