Vegan Butter Chicken with Chickpeas
Ingredients
- 1 medium onion chopped
- 4 oz cherry tomatoes halved
- 1 can chickpeas drained and rinsed
- 1/2 can tomatoes
- 2 tsp turmeric
- 1 tsp onion granules
- 2 tsp paprika
- 1 tbsp curry powder or vegan curry paste
- 1 can coconut milk
- 1/4 cup tomato paste
- 1/4 cup smooth peanut butter
- 1 tbsp tamari
Preparation
Add the onion to a non-stick frying pan and cook for 1-2 minutes, then add the cherry tomatoes and stir for a further 2 minutes, until the tomatoes cook down.
Add the chickpeas, canned tomatoes, turmeric, onion granules, paprika and curry powder. Stir for 2 minutes to coat the chickpeas and allow the spices to become fragrant.
Pour in the coconut milk together with the tomato paste and peanut butter. Simmer on a medium heat for 7-8 minutes, stirring frequently. Add more coconut milk if it starts to get too thick or dry.
At the last minute, stir in the tamari and serve immediately.
