Vegan Butter Chicken

If you love delicious Indian curry but don't have time to wait for it, then our vegan Butter Cauliflower Curry is the perfect solution! Ready in just 15 minutes, this tasty and healthy dish will make your taste buds tingle. You won’t even miss traditional Butter Chicken – better than takeout and incredibly easy to whip up during a busy weeknight, go ahead and give it a try.

Course Vegan Rice

Cuisine Indian

Keyword butter cauliflower, indian curry, vegan butter chicken, vegan curry, vegetarian curry

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 77kcal

Author Jasmin

Ingredients

1 onion
1 cauliflower small to medium
4 cloves of garlic
Ginger about ¾ in 2 cm long
2 teaspoon garam masala
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon fenugreek seeds crushed
1 teaspoon cumin
1 can diced tomatoes 400ml
3 tablespoon tomato paste
1 cup 250 ml coconut milk, mixed well

Instructions

To start, chop the onion, garlic cloves, and peeled ginger.
Next, sauté the onion, garlic and ginger in a non-stick pan with a little vegetable stock on medium heat. When the onions start to stick to the pan, add a sip of the vegetable stock or water. Repeat this step until the onion is slightly brown.
While the onions are sautéing, you can divide the cauliflower into bite-sized florets.
Add to the onion, the spices with crushed fenugreek seeds. And sauté them over medium heat for about 1 minute.
Now add the diced tomatoes, tomato paste and coconut milk. Stir everything vigorously so that you get a tomato cream sauce.
Add the cauliflower florets and let it simmer covered for about 8–10 minutes. Pierce the cauliflower with a knife and check that the cauliflower is soft but not crumbling. Season to your own taste buds.

Video

Notes

Nutrition