Vegan Butter Chicken (Cauliflower)
User Reviews
5
Vegan Butter Chicken (Cauliflower)
Description
This Vegan Butter Chicken recipe features cauliflower florets coated in garam masala and roasted to develop a golden color and slightly crisp exterior. While the cauliflower roasts, a sauce is prepared by sautéing onions with garlic and ginger, then adding ground cumin, garam masala, coriander, and chili powder. Tomato paste and vegan cream are stirred in to create a rich, creamy curry base. The roasted cauliflower is added to the sauce and cooked briefly to allow the flavors to mingle.
The result is a plant-based dish with a creamy consistency and warm, aromatic spices. The roasted cauliflower adds texture variation with tender centers and lightly browned edges. The combination of vegan butter and cream maintains the signature smoothness and richness of traditional butter chicken, adapted vegan-friendly.
Serve vegan butter chicken with rice or your choice of flatbread like naan for a filling meal. It pairs well with vegetable sides or simple salads. The dish stores well in the refrigerator covered up to four days and freezes for up to three months in a suitable container, making it convenient for meal planning.
Ingredients
- 1 cauliflower cut into bite-sized pieces, head
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon garam masala
For the butter sauce
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 1 onion diced, large
- 2 cloves garlic finely chopped
- 1 tablespoon ginger finely grated
- 1 teaspoon cumin ground
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder adjust to taste
- 4 tablespoon tomato paste
- 1 cup vegan cream I use soy cream, 250g
- ½ cup water
- salt
- black pepper
Instructions
- Preheat the oven to 400F / 200C.
- Cut the cauliflower into large bite-sized pieces. Add the oil and garam masala to a bowl, add the cauliflower and toss to coat.
- Spread out on a baking sheet in a single layer and roast in the oven until golden, about 15 minutes.
- Meanwhile, heat the oil and butter in a pot or sautee pan over medium heat. Add the onions and cook for about 6 minutes until they begin to brown.
- Add the garlic and ginger and cook for a further minute, then stir in the ground cumin, garam masala, ground coriander and chilli powder and cook for a few seconds.
- Stir in the cream, tomato paste and water and simmer for 10 minutes. Add the roasted cauliflower and cook for a further 3 minutes. If you like your curry with more sauce, add a little more water and simmer for a few minutes. Taste, add more chilli powder if desired and season with salt and pepper.
- Serve with rice or naan.
Notes
- Serve with rice, naan bread, or vegetable pakoras to complete the meal.
- Store leftovers covered in the fridge for up to 4 days to maintain freshness.
- This dish freezes well; cool completely before freezing in an airtight container for up to 3 months.
- Adjust chili powder to control spiciness according to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Sodium | 248mg | 10% |
| Potassium | 756mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 75mg | 83% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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