Cooked - Vegan Butter Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Butter Chicken

6.0

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))

Prepared basmati or brown rice

2 tablespoons parsley or cilantro

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.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 130 weeks ago

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