This is not a traditional “Butter Chicken” by any means, however, it uses a similar principle of combing plenty of warm spices, a hint of tomato and some dairy-free cream. I think the roasted cauliflower is a great substitute for chicken in this flavour-packed Vegan “Butter Chicken” dish. Plus the addition of peas gives this meal an extra boost of protein and nutrition.
Plant-Based “Butter Chicken” with Baked Cauliflower
- 1/2 cup chickpea flour
- 1/2 cup veggie broth or plant-based milk
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala see Notes
- 1/2 tsp chilli powder or cayenne pepper powder see Notes
- 1 tsp ground cumin
- 2 cloves garlic crushed
- large aprox.1.5 lb cauliflower, cut into bite-size pieces
- 2 tbsp coconut oil OR 1 tbsp veggie broth (see Notes)
- 1 large onion chopped
- 2 garlic cloves minced
- 1 tbsp ginger minced or finely grated
- 1 1/2 tsp ground cumin
- 1 1/2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp red chilli powder adjust to your taste preference
- 2 Roma tomatoes chopped
- 1 14 oz/298 ml) can coconut milk
- 1 tsp coconut sugar
- 1 cup fresh or frozen green peas
- 1 tbsp lemon juice
- salt and black pepper to taste
To Serve - choose:
- Basmati rice
- Fresh Coriander/cilantro optional
- In a bowl, combine all marinade ingredients except cauliflower. Whisk well and add cauliflower florets. Toss until all cauliflower pieces are coated with marinade; let it soak up the flavours for at least 10 minutes to an hour (or overnight if time allows).
- Preheat oven to 400 F and line a large baking sheet with non-bleached parchment paper.
- Spread the marinated cauliflower on the prepared baking sheet and bake for 30 minutes.
- Meanwhile, prepare the curry sauce.
- Heat coconut oil or veggie broth in a large pan. Cook the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add chopped tomatoes, chilli powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown-red colour.
- Remove from heat, scoop mixture into a blender, add coconut milk, and sugar. Blend until smooth.
- Pour the puréed sauce back into the pan, taste and season with salt and pepper.
- Stir the green peas and lemon juice through the sauce. Add the cauliflower into the pan and cook for an additional 3-5 minutes until the sauce is thick and bubbling.
- Garnish with coriander/cilantro leaves if using. Serve with basmati rice and/or green salad.
If you enjoy cooking healthy Indian dishes check out our other plant-based favourites:
Dedicated to your health & wellbeing,