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Vegan Butter Chicken (Chickpeas and Cauliflower)
This vegan take on an Indian food favorite, vegan butter chicken with chickpeas and cauliflower is a hearty and delicious meal.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
4
servings
Calories
207
kcal
Ingredients
1x
2x
3x
2
cans
chickpeas
or about 3 cups cooked
1/3
cup
cashews
soaked for 2 hours
2/3
cup
water
15
oz
can chopped tomato
1
onion, diced
3
tbsp
coconut oil
½
head cauliflower, cut in florets
2
tsp
coriander
2
tsp
cumin
2
tsp
paprika
¼
tsp
cinnamon
⅛
tsp
cardamom powder
pinch
nutmeg
3
cloves of garlic, minced
1
tbsp
lemon juice
salt and pepper
to taste
Instructions
Roasted Cauliflower
Preheat the oven to 425°F.
Cut the cauliflower into bite-sized florets and place on a lined baking sheet.
Drizzle with olive oil, salt, and pepper.
Bake for 15 minutes.
Make the Cashew Cream
Blend together the soaked cashews and water in a
high-speed blender
.
Make the 'Butter' Sauce
In a large skillet, melt the coconut oil.
Add the chopped onion. Saute until browned and translucent, about 5 minutes.
Add the garlic and spices. Cook for another minute, mixing in well.
Add salt and pepper as well as the canned tomatoes. Then stir in the cashew cream.
With an
immersion blender
or the
high-speed blender
, blend together the contents of the skillet till smooth.
Assembly
Place the sauce back in the skillet on the stove. Stir in the roasted cauliflower and the chickpeas.
Simmer on medium heat for 10 minutes.
Serve with
roti
or rice. Garnish with lemon juice, cilantro, salt, and pepper.
Notes
You can use canned coconut milk in place of the cashew cream, but it'll be sweeter than the cashews. You can also omit the cardamom and nutmeg.
Nutrition
Serving:
1
bowl
Calories:
207
kcal
Carbohydrates:
16
g
Protein:
5
g
Fat:
16
g
Saturated Fat:
10
g
Sodium:
181
mg
Potassium:
579
mg
Fiber:
4
g
Sugar:
6
g
Vitamin A:
704
IU
Vitamin C:
49
mg
Calcium:
75
mg
Iron:
3
mg
Keyword
Chickpea 'butter' chicken, Vegan Butter Chicken
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