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4.94 from 15 votes

Vegan Butter Chicken

This super creamy, and fragrant vegan cauliflower Indian dish is so comforting, healthy and delicious.
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil or vegan butter
  • 5 cloves garlic minced (about 5 teaspoons)
  • 2 tablespoons gingerroot grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder optional
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar optional
  • 1 large cauliflower head cut into florets (about 8 cups)
  • 16 oz 500 grams tomato sauce or passata
  • ¾ can coconut milk full fat (14 ounce can)

For serving

  • prepared basmati or brown rice
  • 2 tablespoons parsley or cilantro

Instructions

  • Spread the cauliflower florets on a baking sheet, and char under the broiler for 10 minutes at 200c (395f). This will help the cauliflower get going.
  • In a heavy bottom pan, melt the coconut oil. Add the minced garlic and grated ginger, and cook until fragrant (about 1 minute). Add all of the spices, sugar, and salt, stir and cook for a minute then add the passata, followed by the coconut milk.
  • Add the cauliflower to the sauce, and simmer until the cauliflower is cooked and sauce reduce a little. This should take around 10 minutes.
  • Serve warm over basmati rice with chopped parsley, mint, or cilantro.

Notes

  • The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
  • This dish is medium spicy, so if you're feeding children then I recommend that you leave the chili powder out.
  • You can stir in vegan butter in the sauce at the end for a creamier texture. 
  • Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
  • Serve with basmati or brown rice, and/or fresh naan.
  • If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave with adding a splash of water and mix. You can store in the fridge for up to 5 days.
  • Freeze in a freezer-safe container for up to 3 months.
  • The sugar is optional but helps to eliminate the acidity of the tomato sauce.

Nutrition

Calories: 107kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Sodium: 449mg | Potassium: 680mg | Fiber: 5g | Sugar: 5g | Vitamin A: 430IU | Vitamin C: 78mg | Calcium: 49mg | Iron: 2mg