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!
Servings 5 Servings
Cost $6.50 CAD ($1.6 CAD per portion)
- 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.
- 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.
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.
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.
Calories: 578kcal | Carbohydrates: 70g | Protein: 28g | Fat: 23.8g | Fiber: 19.5g