Vegan Butter Chicken
Say hello to the best Vegan Butter Chicken ever! Using a hearty combination of Soy Curls and chickpeas to replace chicken, it’s a restaurant quality meal that you can make at home in under 30 minutes!
Watch how to make my Vegan Butter Chicken over on my YouTube channel, and don’t forget to subscribe!
INGREDIENTS
Before adopting a gluten-free and plant-based diet, butter chicken was one of my favourite ‘fancy’ meals to indulge in from my local Indian restaurant. After realizing just how inexpensive, simple and nutritious Vegan Butter Chicken was to make, I felt like I won the jackpot! Cheap, easy and accessible ingredients combined with easy-peasy cooking methods make it a year-round staple in my house!
- Soy Curls: one of the best plant-based replacements for chicken, and it’s made from just soy beans!
- Canned Chickpeas + Extra-Firm Tofu: a nutritious source of plant-based protein to replace chicken in this recipe.
- Tomato Sauce + Canned Coconut Milk create our dreamy and creamy sauce.
- Onion, Garlic + Ginger: the perfect trio of savoury, aromatic and and spicy.
- Delicious Spices: Chili Powder, Cumin, Turmeric, Garam Masala, Cinnamon, and Coriander create a the perfect fragrant and warming spice blend.
- Nutritional Yeast adds depth of flavour and helps thicken the sauce.
HOW TO MAKE Vegan Butter Chicken
Oh, the joy of a one-pan meal. Just throw all the ingredients into a large saucepan, let it do it’s thing, and eat. Those are my kind of meals!
- Saute the onion, garlic and ginger in oil for 3-4 minutes, until translucent and softened.
- Stir in the spices and let them toast in the pan until fragrant, about 2 minutes.
- Pour in the tomato sauce and coconut milk and stir until thoroughly combined. Add the soy curls and stir until each piece is coated in the sauce. Bring to a rapid simmer, then turn the heat down to medium and simmer to 10-12 minutes.
- Once the sauce has thickened and darkened in colour a bit, remove from the heat. Serve with basmati rice and/or naan bread, garnish with fresh cilantro and enjoy!
Feelin’ Saucy
So, what are you waiting for? Spice up your kitchen with this warm bowl of pure comfort and go make some delicious Vegan Butter Chicken! I guarantee it will be on repeat once you try it.
Enjoyed this recipe? You might also like some of my other one pot meals like my White Bean Pumpkin Chili, Vegan Tikka Masala, or Lasagna Soup!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!
Vegan Butter Chicken
Ingredients
Method
- In a large heat-safe bowl, add the soy curls and pour enough boiling hot water to cover them. Let sit 10 minutes to rehydrate, then pour and squeeze out the remaining water.
- In a large skillet or saucepan heat up the coconut oil on medium-high heat until completely melted. Sauce the onion, garlic and ginger. Stir and cover for about 3-4 minutes, until the onion has softened and is slightly translucent.
- Stir in the spice blend and stir until the mixture is completely coated. Let the spices toast in the pan until delightfully fragrant, about 2 minutes.
- Pour in the tomato sauce and coconut milk and stir until completely mixed. Add the soy curls and stir until completely coated in the sauce. Bring to a rapid simmer, then turn the heat down to medium, cover with a lid and let simmer for about 10-12 minutes.
- Once the sauce has thickened up nicely and darkened in colour slightly, it's ready to eat! Serve on top of basmati rice or another grain you prefer. Garnish with fresh cilantro and enjoy with a slice of buttery naan!
Video
Notes
- Calories: 409
- Protein: 20g
- Carbs: 34g
- Fats: 23g
