5 from 16 votes
Vegan Butter Chicken (Cauliflower)
Vegan Butter Chicken uses roasted cauliflower pieces simmered in a creamy, spiced tomato sauce made with vegan butter, garlic, ginger, and traditional Indian spices. The dish delivers a rich texture and balanced flavors that mimic classic butter chicken without animal products. Roasting the cauliflower adds a subtle caramelization that complements the buttery curry sauce. It can be served with rice or naan to complete the meal.
Prep Time
5 mins
Cook Time
15 mins
Servings:
4
Calories:
266 kcal
Course:
Dinner
Cuisine:
Indian, Vegan
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
- black pepper
- salt
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 266
% 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.