Vegan Butter Chicken
A veganized version of the popular "butter chicken" dish. Sam’s "Vegan Butter Cauliflower" recipe replaces both the butter and the chicken but loses none of the flavour. As well as being a mostly healthy recipe, it also happens to be super-easy to prepare (in true fuss-free vegan style). This vegan dish is creamy, tomato-y goodness, packed full of spices, and just so much deliciousness in a bowl it's difficult to comprehend. Serve it up with some rice, naan bread, and a little cilantro, and be prepared for "comfort food heaven".
Ingredients
- For the sauce:
- 2 ¾ cups water
- ½ cup raw cashews
- 1 156 ml can tomato paste
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon powdered ginger
- For the butter cauliflower:
- 2 tablespoons vegan butter
- 1 yellow onion chopped
- 4 cloves garlic minced
- ½ head cauliflower cut into florets (about 6 cups)
- For serving:
- cooked rice
- naan bread
- 1 handful cilantro roughly chopped
Instructions
- For the sauce, add all of the ingredients to a high-powered blender and blend until smooth and creamy. If you do not have a high-powered blender, you may want to soften the cashews first by boiling them in water for 10 minutes, draining, and then adding to the blender with all of the remaining ingredients. This will ensure a smooth sauce.
- For the butter cauliflower, melt the vegan butter in a large pan or pot. When melted add the onion and garlic and sauté until the onion turns translucent and just begins to brown. Pour in the prepared sauce, and stir in the cauliflower florets. Cover and bring to a simmer. Stir the cauliflower often so the sauce doesn't burn on the bottom of the pan. Cook until the cauliflower is fork tender, about 10 minutes. Serve over rice with a side of naan and a garnish of cilantro.