Vegan Butter Chicken with Cauliflower

Name: Vegan Butter Chicken with Cauliflower
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 800 g Cauliflower; 400 ml coconut milk; 400 g diced tomatoes; 150 g onion; 15 g garlic; 10 g ginger; 60 g cashew butter; 10 g garam masala; 5 g turmeric; 5 g chili powder; 30 ml olive oil; 10 g cilantro; 5 g salt; 2 g pepper

A plant-based version of the popular Indian dish, featuring roasted cauliflower in a creamy tomato-based sauce. Perfect for make-ahead meals.

Total: 1 h 20 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 8 g
Fat: 22 g
Carbs: 24 g

Ingredients

for 4 servings

Cauliflower800 g
coconut milk400 ml
diced tomatoes400 g
onion150 g
garlic15 g
ginger10 g
cashew butter60 g
garam masala10 g
turmeric5 g
chili powder5 g
olive oil30 ml
cilantro10 g
salt5 g
pepper2 g

Method

6 steps

Preheat oven to 200C. Toss cauliflower florets with 15ml olive oil, salt, and pepper. Roast for 25 minutes until tender.
Heat remaining oil in a large pan. Sauté onion, garlic, and ginger until soft.
Stir in garam masala, turmeric, and chili powder. Cook for 1 minute until fragrant.
Add diced tomatoes, coconut milk, and cashew butter. Simmer for 15 minutes until thickened.
Fold in the roasted cauliflower and simmer for 5 minutes.
Garnish with fresh cilantro before serving.