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5.0 from 24 votes

Vegan Butter Chicken (Cauliflower)

This easy Vegan Butter Chicken has no butter or chicken and instead is made with roasted cauliflower! It's a tasty vegetarian version of the popular Indian curry that's full of flavor and ready in just 20 minutes.

Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 266 kcal
Course: Dinner
Cuisine: Indian , Vegan

Ingredients

  • 1 head of cauliflower cut into bite-sized pieces
  • 2 tablespoons oil
  • 1 teaspoon garam masala
For the butter sauce
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 1 large onion diced
  • 2 cloves of garlic finely chopped
  • 1 tablespoon finely grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon chilli powder adjust to taste
  • 4 tablespoon tomato paste
  • 1 cup 250g vegan cream I use soy cream
  • ½ cup water
  • salt and pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 400F / 200C.
  2. Cut the cauliflower into large bite-sized pieces. Add the oil and garam masala to a bowl, add the cauliflower and toss to coat.
  3. Spread out on a baking sheet in a single layer and roast in the oven until golden, about 15 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with rice or naan.

Notes

  • Serving suggestions
  • Storage and freezing
  • Enjoy your vegetarian butter chicken on its own, with rice or with my super easy 15-minute no-knead Naan Bread Recipe.
  • It's also perfect served with Vegetable Pakoras (ready in 25 minutes with just 6 ingredients).
  • If you're looking for a fancier, but still easy, rice, then go for Turmeric Rice. Not only is it a vibrant color, but it's tasty too.
  • Keep this vegan butter cauliflower in the fridge for up to 4 days, covered.
  • You can also freeze the cooled curry in a freezer-safe container for up to 3 months.

Nutrition Information

Calories 266kcal (13%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 3g (15%) Sodium 248mg (10%) Potassium 756mg (22%) Fiber 5g (20%) Sugar 13g (26%) Vitamin A 452IU (9%) Vitamin C 75mg (83%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

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.