Vegan Butter Chicken Chickpeas Pressure Cooker Recipe
A rich, comforting vegan pressure cooker recipe with creamy tomato-cashew sauce and aromatic Indian spices that cling to tender chickpeas—perfect served with naan or basmati rice.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon neutral oil
- 1 tablespoon vegan butter
- ½ small red onion diced
- 6 cloves garlic crushed and chopped
- 1 tablespoon fresh ginger minced
- ½ tablespoon ground cumin seed powder
- 1 tablespoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- ⅓ cup roasted cashews unsalted
- 1 can diced tomatoes 400g
- ½ cup water
- 3-4 teaspoon sugar adjust to taste
- 1-2 teaspoon salt to taste
- 1 tablespoon neutral oil or vegan butter
- ½ small red onion diced
- 1-2 can chickpeas 400g can, drained
- ½ cup water or more if desired
- chopped fresh coriander for garnish
- naan paratha, roti, or basmati rice to serve
Instructions
Instructions
- Heat neutral oil and vegan butter in a skillet on medium heat.
- Add diced onion and sauté for 3-4 minutes until softened.
- Stir in crushed garlic and minced ginger. Cook for 1-2 minutes until fragrant.
- Add cumin, garam masala, red chili powder, and turmeric. Mix well.
- Transfer mixture to blender. Add roasted cashews and water. Blend till smooth.
- Return sauce to skillet and cook for a few minutes until slightly thickened.
- Add drained chickpeas and mix to coat. Pour in water as needed for consistency.
- Seal pressure cooker lid ensuring ring is seated. Cook on high for 10 minutes.
- Use quick release. Stir the curry, adjust salt and sugar as needed.
- Serve hot with naan or rice. Garnish with chopped coriander.
Notes
Store in the refrigerator up to 4 days or freeze up to 2 months. Add a splash of water when reheating.