This Butter Chickpeas and Potatoes Dish Is Better Than Takeout


Butter chickpeas and potatoes is a vegetarian version of butter chicken, a popular dish for Indian takeout. The spices really warm up this dish, and the coconut cream gives it such richness. We love to eat this the night before a game, paired with rice. It gives us everything we need: carbs, protein, and a full belly.

Butter Chickpeas and Potatoes

4 servings


  • 4 tablespoons vegan butter
  • 1 medium yellow onion, finely diced
  • 5 cloves garlic, minced
  • 1 Tbsp peeled and minced fresh ginger
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1/2 teaspoon kosher salt
  • 1 (14.5-ounce) can crushed tomatoes, with juices
  • 1 cup Thai coconut cream
  • 1 Tbsp light-brown sugar
  • 1 large russet potato, peeled, washed, and cubed (about the same size as the chickpeas)
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • Fresh cilantro, for garnish
  • Cooked rice, for serving


  1. Place the butter and onion in a Dutch oven or heavy-bottom pot over medium heat. Saut for 3 to 4 minutes. Add the garlic and ginger and saut for an additional 1 to 2 minutes.
  2. Sprinkle in all the spices and cook for 1 minute, stirring frequently so that the spices have a chance to cook. Pour in the tomatoes. Stir to incorporate everything and lower the heat to a simmer.
  3. Using an immersion blender, blend until the liquid becomes more like a creamy soup. If you do not have an immersion blender, carefully scoop the tomato contents into a blender. Pulse until smooth and pour back into the pot.
  4. Next, add the coconut cream, sugar, potatoes, and chickpeas. Mix well and bring to a boil for 1 minute. Then turn down to a simmer for 30 minutes, or until the potatoes are tender.
  5. Lastly, garnish with fresh cilantro. Serve over rice or eat it alone.

Girls Gone Veg CookbookExcerpted from Girls Gone Veg: Plant-Based Recipes by Athletes, for Everyone, by Toni Pressley and Ali Riley. Copyright 2023, published by Andrews McMeel Universal. Reproduced by arrangement with the Publisher. All rights reserved.Next: This Zesty Shredded Brussels Sprouts Salad Makes a Perfect Side Dish This Winter

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