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Easy Vegan Curry- Vegan Butter Chicken Recipe

January 16, 2017 By Idriss 36 Comments

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What do you do when you have some coconut cream and spices staring at you? It’s cold outside and your soul is calling for a warm hug to lift it up from the cold of winter. I’ll tell you what you do; you make this vegan butter chicken with some flatbread and just call it a day.

Your soul will thank me.

Indian Butter Chicken

Vegan Butter Chicken | Made in under 20 minutes, without compromising on flavour, this vegan recipe of the classic butter chicken is a must have. Easy, Quick and very Healthy! |Brokefoodies.com

Butter Chicken is a dish that is very dear to my heart. The first time I have ever stepped into an Indian restaurant was in Montreal; I was very reluctant to do it, but one of my friends insisted on me trying the cuisine. So I did. My friend suggested Indian Butter Chicken as an entry level curry.

Smart move. You see, when you want somebody to try a new cuisine, you always try to find a dish that is less on the exotic side and more on the familiar one. You get me bro? Sis? Son? Whatever applies to you?…

Vegan Indian Recipes

Indian cuisine has some of the most delicious dishes out there, and a lot of it can be easily turned into delicious vegan Indian recipes. Over the past year, I have made some of the most delicious Tofu Curries and this one right here is my favourite.

I was seriously in love. Soft cubes of chicken swimming in a sea of cream, butter and a perfect blend of spices? Glorious.

Here is what you need to make vegan butter chicken

  • Tofu
  • Coconut Cream
  • Tomato Paste
  • Chickpeas
  • Coriander
  • Spice blend (listed below)

How to make vegan Butter Chicken? This is the easiest vegan curry you can possibly make. All you have to do is make the sauce, and drop the tofu in it. Done!

Adding the tofu at the end guarantees that it will stay moist and tender. Which is the perfect consistency you want in this dish.

Now to the most serious question.

How to make the vegan butter chicken sauce? I know there are a hundred recipes out there calling for the use of cashews and all sorts of fancy ingredients to make the creamy sauce. I prefer using coconut cream. Here is how I do it:

  1. Cook down your onions and ginger along with your spices/seeds.
  2. Add coconut cream and tomato paste.
  3. Stir and let it cook down until it’s thick enough (to your taste of course)

That’s your sauce!

The gateway curry:

If you have never made Indian food at home then this is your gateway to an amazing culinary world.

Or even if you never made any food before. It’s that easy to make.

The result is this easy, comforting, healthy and super flavourful dish that’ll blow your friends away. But why take my word for it? Take 20 minutes of your day to make it and taste for yourself.

Vegan Butter Chicken | Made in under 20 minutes, without compromising on flavour, this vegan recipe of the classic butter chicken is a must have. Easy, Quick and very Healthy! |Brokefoodies.com

 

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Enjoy,

Idriss

Do you like this? Pin this image and share it with your friends.

Vegan Butter Chicken | Made in under 20 minutes, without compromising on flavour, this vegan recipe of the classic butter chicken is a must have. Easy, Quick and very Healthy! |Brokefoodies.com

Vegan Butter Chicken | Made in under 20 minutes, without compromising on flavour, this vegan recipe of the classic butter chicken is a must have. Easy, Quick and very Healthy! |Brokefoodies.com
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4.41 from 5 votes

Vegan Butter Chicken

Made in under 20 minutes, without compromising on flavour, this vegan recipe of the classic butter chicken is a must have. Easy, Quick and very Healthy!
Course Main Dish
Cuisine Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 Servings
Calories 578kcal
Author Idriss

Ingredients

  • A medium-large onion finely chopped.
  • 1 15 oz can of coconut cream.
  • 1 15 oz can of chickpeas.
  • A handful of fresh coriander.
  • 1.5 tbsp Tomato paste.
  • 1 tsp of mango chutney.
  • 1 454 g pack of extra firm tofu
  • Some canola oil to cook.

Spices

  • 1/2 tsp of coriander seeds.
  • 1 tsp mustard seeds.
  • 1/2 tsp cumin seeds.
  • 3 cardamom pods.
  • 1/4 ground cloves.
  • 1/2 tsp of turmeric.
  • 1/2 tsp of cayenne powder.
  • 1 tbsp of paprika. See notes
  • salt and pepper to taste.

Instructions

  • In a deep sauce pan, or pot, warm up about a tsp of canola oil.
  • Add your seeds, and warm them up until they start sizzling.
  • Add your chopped onion and cook until they become a little transparent.
  • Now add your coconut cream, tomato paste, chutney and chickpeas and stir. Add the rest of your spices and stir.
  • Cook for about 10 minutes or until the sauce thickens and add Tofu. And cook for another 5 minutes.
  • Add salt and pepper to your taste.
  • Using your hands break the fresh coriander and garnish.
  • Serve warm with some flat bread and enjoy.

Notes

About the color: I get that vivid orange color from using a Hungarian Paprika that I buy from a local spice shop. The color of your curry might be a little different depending on the spices that you use.
The cost of my recipes is based on the average cost of ingredients I use. It's mostly provided as a guideline for you to understand the true savings you can make when you choose to cook at home.

 

Nutrition

Calories: 578kcalCarbohydrates: 70gProtein: 28gFat: 23.8gFiber: 19.5g
Tried this recipe?Mention @broke_foodies to be featured on our page!
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Filed Under: 30 Minutes or Less, Featured, Make this for dinner !, Meal Prep, Recipe Index, Vegan

Previous Post: « Sunflower and Pumpkin Seed Vegan Kale Pesto
Next Post: Vegan Pretzel Bread »

Reader Interactions

Comments

  1. Brigette Collins

    January 17, 2017 at 12:05

    This looks very delicious! I have never had or heard of butter chicken before. I will have to try this out soon!

    Reply
    • Idriss

      January 18, 2017 at 10:07

      You sure do ! Let me know how it goes 🙂

      Reply
  2. Mary Jane

    January 17, 2017 at 12:54

    I’m a total meat-eater, and I agree…this sounds better than the version with chicken. The tofu must taste amazing with those spices! Thanks so much for this idea…i’ll be trying it out soon!

    Reply
    • Idriss

      January 17, 2017 at 19:24

      You’re welcome Mary Jane ! Let me know how it goes for you

      Reply
    • Idriss

      January 18, 2017 at 10:07

      You’re welcome Mary Jane ! Let me know how it goes for you 🙂

      Reply
  3. Christina Berger

    January 17, 2017 at 21:31

    I’ve never had butter chicken before, but this looks great. it also looks like something that can be warming during the cold months

    Reply
    • Idriss

      January 18, 2017 at 10:07

      It totally is !

      Reply
  4. Gillian Kent

    January 17, 2017 at 23:50

    This is great. My son’s girlfriend is vegan and can’t eat nuts. She’ll love this

    Reply
    • Idriss

      January 18, 2017 at 10:07

      I’m glad to hear that 🙂

      Reply
  5. B

    January 18, 2017 at 09:17

    5 stars
    Looks absolutely fabulous. You have done well to create images that make all your foods look AMAZING. Well done on your blog x

    Reply
    • Idriss

      January 18, 2017 at 10:08

      Thank you so much for your kind words 🙂

      Reply
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Hi there!

I'm Idriss. I'm a full-time student and foodie. My wife Lea and I live in Montreal and we love to make and share simple and mostly healthy recipes that fit within a reasonable budget. All foodies are welcome! Read more about us ...

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