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