Recipes

Vegan Curry Butter Chickpeas

Serves 4

| Prep Time: 10 mins

| Cook Time: 20 mins

| Total Time: 30 mins

You may need: Fijian Masala

Discover The Recipe

Join us on a gastronomic adventure as we explore the exquisite tastes of Fiji, an island country in the South Pacific.. Through centuries of historical evolution and cross-cultural interactions, Fijian cuisine has evolved into a captivating fusion of native elements and international inspirations, delighting taste buds with its seamless integration of local produce and global flavors. In our tribute to the Indo-Fijian culinary legacy, we present our rendition of vegan Curry Butter Chickpeas—a sumptuous plant-based twist on the beloved Indian butter chicken. By swapping out the chicken for hearty chickpeas, we offer a satisfying, plant-based alternative that celebrates the richness of Fijian flavors.

At the heart of this dish lies our Fijian Masala blend—an aromatic and mild symphony of spices that elevates the creamy sauce to new heights. Tamarind lends a tangy zing, while coriander, cumin, and a hint of cardamom and cinnamon add layers of depth and warmth. The result? A complex flavor profile that transports you to a tropical paradise with every bite. Perfect for busy weeknights or to have available for a snack, our vegan Curry Butter Chickpeas are not only delicious but also incredibly convenient, as they store well and even improve with time. Whether served with roti flatbread or spooned over fluffy white rice, this dish promises to whisk you away on a journey of indulgence and delight—an unforgettable taste of Fiji in every mouthful.

Ingredients

4 Tbsp vegan butter
1 onion, diced
6 garlic cloves, minced
1 knob ginger, grated
1 medium tomato, chipped
1 Tbsp Piquant Post Fijian Masala
1 tsp salt + more to taste
3/4 cup canned crushed tomato
3/4 cup plant based milk
3 cups chickpeas, cooked or canned
To serve: cooked rice, naan and cilantro

Notes

If using canned chickpeas, rinse and drain them before adding to the dish.

Toast the spices in the pan with the onions and garlic to enhance their flavors. This step helps to release the essential oils in the spices, adding depth to the dish.

For an extra creamy texture, blend a portion of the cooked chickpeas with the tomato sauce before adding them back to the pot. This helps to thicken the sauce and adds creaminess without the need for dairy.

If the sauce is too thick, you can thin it out with a bit of vegetable broth or water. If it's too thin, let it simmer uncovered for a few more minutes to reduce and thicken.

If you like spicy food, add a pinch of cayenne pepper or some chopped green chilies to the sauce for heat.

Instructions

Heat the vegan butter in a medium sauce pan. Add the onion, garlic, ginger and chopped tomato. Sauté for 2-3 minutes.

After the onion mixture is cooked, add the Piquant Post Fijian Masala and cook for 2-3 more minutes, until the spices are fragrant.

Add the canned tomato. plant based milk and chickpeas. Stir and allow to come to a simmer. Cook for 15 minutes.

After the curry is done simmering, remove from the heat and season to taste with salt and pepper. Serve with cooked rice, naan and chopped cilantro.

Alternatives & Substitutions

Add vegetables such as spinach, peas, or bell peppers to add more texture and nutrition to the dish
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
Looking for more healthy Fijian Masala recipes? Try our Fijian Seafood Curry or our Fijian Potato Curry!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!