Oh My Veggies · by Nicole★ 4.9 (83)
Easy Vegan Butter Chicken (Butter Chickpeas)
NUTRITION · PER SERVING15M COOK
CAL 24%·PRO 26%
CARBS 36G30% OF CAL
12G FIBER14G SUGAR10G OTHER
FAT 34G65% OF CAL
23G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpeas simmered in a creamy coconut and peanut curry with warm spices. Savory and satisfying, this plant-based dinner comes together quickly and delivers rich, complex flavor.
mainindiancurrybeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium onion (chopped)
- 4 oz cherry tomatoes (halved)
- 1 can chickpeas (drained and rinsed)
- 7 oz canned diced tomatoes (about half a can)
- 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
At a glance
PER SERVING · TIME 15M
CAL 24%·PRO 26%
CARBS 36G30% OF CAL
12G FIBER14G SUGAR10G OTHER
FAT 34G65% OF CAL
23G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 15m
- Sodium
- 521mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 89mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 521MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.