Vegan Butter Chicken
Ingredients
For the Sauce
-
2
tbsp
coconut oil or vegan butter
-
1
large
white onion, small dice
-
2
large cloves
garlic, pressed
-
1
tbsp
fresh ginger, grated
-
1½
tbsp
garam masala
-
1
tsp
curry powder
-
1
tsp
coriander powder
-
½
tsp
paprika
-
¼
tsp
cinnamon
-
¼
tsp
chili flakes or just a dash
-
1
tsp
vegetable stock paste (optional)
-
1
400 ml
no-salt-added canned tomatoes
-
1
tsp
sugar
-
1
400 ml
coconut milk
-
to taste
seasoning
For Serving
-
to taste
cooked rice
-
to taste
cilantro
-
to taste
naan
Instructions
- Heat coconut oil or vegan butter in a large skillet or pot over medium-low heat until melted.
- Add the diced onion and sweat for about 6 minutes until translucent, stirring often.
- Add garlic and ginger, sauté for 1 minute, then add garam masala, curry powder, coriander, paprika, and cinnamon, cooking for about 20 seconds.
- Add chili flakes, vegetable stock paste, and canned tomatoes, then simmer for 10-15 minutes until the sauce thickens.
- Remove from heat and blend the mixture until smooth, adding water if necessary to blend.
- Pour the sauce back into the pan, stir in coconut milk and sugar, and season to taste.
- Add cooked lentils, potatoes, chickpeas, or vegan chicken, and simmer for 10-15 minutes.
- Serve with rice, cilantro, and naan.
Nutrition Facts (estimated)
Servings
4-5
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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