Description
A vegan-friendly version of the classic butter chicken, featuring tender cauliflower in a creamy, spiced tomato sauce.
Ingredients
Scale
- 1 large cauliflower, cut into florets
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk
- 2 tbsp vegan butter
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat. Add onions and cook until soft.
- Add garlic and ginger, sauté for 1 minute.
- Stir in garam masala, turmeric, cumin, and chili powder. Cook for 30 seconds.
- Add crushed tomatoes and simmer for 5 minutes.
- Pour in coconut milk and stir well. Bring to a gentle simmer.
- Add cauliflower florets, cover, and cook for 15-20 minutes until tender.
- Stir in vegan butter and season with salt.
- Garnish with fresh cilantro before serving.
Notes
- Adjust chili powder for desired spice level.
- Serve with rice or naan bread.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg