This Vegan Butter Chicken is even better than takeout! The cauliflower is marinated in spices and coconut milk, then pan charred before being added to the Indian butter sauce. It’s a healthier version of the classic, bursting with flavour and is rich and creamy!
Vegan Butter Chicken. This was one of those “duh!” recipes that ended up being even better tasting than I could’ve possibly thought. If you know, then you knowwwww I love cauliflower. Like it’s a top tier vegetable for me. It’s a versatility beast. It’s also texture transforming, flavour absorbing, all-around wonder veggie.
I *still* shudder at raw cauliflower on crudités platters but that I absolutely adore when it’s cooked. That’s probably why I have so many cauliflower recipes, and I’ve used it in a variety of recipes including hummus, cauliflower rice and so much more.
How to make Vegan Butter Chicken
Did I mention this is my favourite healthier Indian butter sauce, except this time with a few ingredient swaps and featuring this beautiful charred cauliflower.
- First, the cauliflower is marinated in some coconut milk and some seasonings. I used a little coconut milk to help the seasonings soak into the cauliflower. Trust me, this makes such a phenomenal difference. Let it soak for at least 15 minutes, but if you have an hour, definitely do that.
- Then, just pan char the cauliflower on all its sides in a hot pan. You could also roast it into the oven for 15 minutes, but I wanted to prevent you from having to turn that on too. This helps to infuse the flavour and adds a new flavour and texture element to the cauliflower so it’s a bit crispy, too.
- Add all the sauce ingredients to a pan then gently bring to a boil
- Take your nicely sauteed cauliflower and it to the buttery tomato sauce and let it simmer for about 15 minutes so the flavours are infused. Again, if you have more time, let it simmer for even more. We tasted this the next day and man the flavours were even more developed!
- Then Voila a perfectly prepared Vegan Butter Chicken
What to eat with Vegan Butter Chicken
- Rice of course but not just any rice in the full spirit of low carb we highly recommend this Cauliflower rice!
- You can also try these low carb mashed potatoes
- You can also have a salad on the side
Your Questions Answered
Q. Can I freeze vegan butter chicken?
A: Yes you can it thaws perfectly and holds up well in the freezer!
Q: Can I use frozen cauliflower?
A: Yes you can but before its best to remove any water from the cauliflower by placing it on a baking sheet in the oven for 30 mins on 275 F. After that proceed using the recipe as normal.
Q: How long does vegan butter chicken last in the refrigerator?
A: This vegan butter chicken lasts safely for up to 3 – 5 days refrigerated.
How many Carbs in Vegan butter Chicken?
Each serving contains 21 total carbs and 15g net carbs. If you need more information about Low carb recipes check out our FAQ Page.
Enjoy friends! If you make this post about Vegan Butter Chicken please snap a photo and tag #lowcarbveganrecipes on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. Want more vegan recipes? Check out my blog Jessica in the Kitchen!
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon chili powder
- ¼ teaspoon curry powder
- Medium head of cauliflower
- 2 tablespoons coconut milk
- 3 teaspoons coconut oil
Indian Butter Sauce
- 1 1/2 tablespoons coconut oil
- 1 small onion
- 1 tablespoon garam masala
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 14 ounce coconut milk
- 6 oz can of tomato paste
- juice of one lime about 1 tablespoon
- Add the cauliflower florets and all the ingredients (except the oil) into a bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over high heat, heat the oil. Once hot, add in the marinated cauliflower and pan char on all "sides" until all cauliflower is essentially evenly browned and crisped up, about 5 minutes. Remove the cauliflower and set aside.
- While the cauliflower is marinating, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the garam masala, chili powder, sea salt, ground black pepper, and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use a whisk or just stir thoroughly to combine the tomato paste completely.
- Bring the mixture to a slight boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the cauliflower, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the cauliflower to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you'd like.
- Remove the dish from the heat. Garnish with parsley and serve optionally with basmati rice and naan bread.
Indian Butter Sauce
Amount Per Serving: Calories: 372Total Fat: 32gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 606mgCarbohydrates: 21gNet Carbohydrates: 15gFiber: 6gSugar: 9gProtein: 7g