Vegan Chickpea Makhani
Recreate a delicious takeaway classic with this vegan chickpea Makhani recipe. Serving in a pineapple is optional (but it does look incredible!).
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What is Makhani?
Makhani translates to ‘butter’ in Punjabi. Makhani is a type of curry dish available in a variety of styles – Dhal, made with lentils or beans; Paneer; or murgh, traditionally made with chicken.
Makhani gets its name from the creamy, smooth flavour of the dish. Traditionally, this dish is made with butter or cream, but in this vegan recipe, we’ve used cashew cream to give the dish its signature creamy texture.
What are the benefits of chickpeas?
Chickpeas are a popular ingredient for both vegans and non-vegans alike because of their delicious nutty flavour and excellent health benefits.
Chickpeas are packed with plant protein as well as essential vitamins, including vitamin A, vitamin C, magnesium, and iron.
These mighty beans can also benefit your digestion, regulate blood sugars, and may prevent chronic diseases.
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- For the curry
- 0.25 0.25 tin chickpeas, drained
- 12.5 12.5 g baby leaf spinach
- 50 50 g coconut milk
- a handful of fresh coriander leaves
- a squeeze of lemon juice
- For the curry sauce
- 0.25 0.25 tin chopped tomatoes
- 1 1 cloves garlic, peeled and chopped
- 0.25 0.25 small red onion, peeled and chopped
- 0.25 0.25 mild green chilli
- 1.25 1.25 cm fresh ginger, peeled and chopped
- 0.25 0.25 tsp garam masala
- 0.25 0.25 tsp paprika or Kashmiri chilli powder
- 0.25 0.25 tsp ground Fenugreek
- 0.25 0.25 tsp ground cumin
- 0.25 0.25 tsp sea salt
- For the cashew cream
- 10 10 g cashews, soaked in hot water for 15 minutes
- 28.75 28.75 ml fresh water
- In a blender or food processor, mix all the ingredients for the curry sauce together until well combined and smooth.
- Pour the sauce mixture into a heavy-based, wide pan and cook gently until fragrant, bubbling and some of the liquid has evaporated.
- Make the cashew cream by blending the soaked cashews with the water (no need to rinse the blender first) and add this to the pan.
- Stir the cream into the curry sauce and add the chickpeas and coconut milk. Allow to bubble gently for 5 mins, or until thickened slightly.
- Add the spinach to the curry, along with a squeeze of lemon juice.
- As soon as the spinach is wilted, remove it from heat and add a handful of fresh coriander leaves.
- Serve the curry hot, with rice or bread.
Each 100g serving provides:
5.8g Fat, 3g Saturates, 8g Carbohydrates, 3g Sugars, 3.8g Protein, 0.11g Salt.
Hungry for more? Discover these easy vegan curry recipes!