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Vegan 'butter chicken'

Butter chicken is apparently one of THE most popular takeaway dishes in nz (and overseas) - but its loaded with saturated fat and high in calories

This is a plant based twist that's super easy to make, and loaded with yummy plant based whole food ingredients!!

I served it with steamed brown rice and coconut yoghurt, it was pretty tasty

Adding cauliflower boosts up the vege and fibre content without affecting the flavour it all (don't you just love cauliflower!!)

Recipe here : INGREDIENTS 2 tablespoons fresh lemon juice 1 tablespoon ground cumin plus 1 Tbsp for sauce 1 heaping tablespoon plus 1 teaspoon ground turmeric 2 300g packages firm tofu 4 tablespoons coconut oil (can reduce this for a lower fat version) 2 yellow onions, peeled and diced 1 teaspoon ground chile powder, such as cayenne 3 tablespoons peeled and minced fresh ginger 4 garlic cloves, minced 1/2 head cauliflower, cut into florets 1 400g can chopped tomatoes 1 cinnamon stick 1 teaspoon paprika 1 ½ teaspoons fine sea salt 1 can full-fat coconut milk 3 tablespoons ground almonds, or finely chopped almonds 2 Tbsp Garam masala

In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day. In a large pot over medium heat, melt oil. Add onions and chilli powder, and cook, stirring frequently, until onions are translucent Lower the heat, add ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes. Add chopped cauliflower and fry for a few minutes Add the tomatoes, cinnamon stick, paprika and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and it thickens, about 10 minutes. Add tofu, coconut cream, Garam masala and ground Almonds and simmer for about 5 min until tofu heated stirring gently Serve with steamed brown rice, can garnish w chopped spring onion or fresh coriander

Please note coconut oil is still quite high in saturated fat although its different to animal based fats. I don't recommend high consumption of it for this reason, but reducing it will alter the flavour - think of it as a treat food rather than a staple, as part of a whole food plant focused diet. I definitely don't advise adding it to foods for health reasons though, but do consider it a healthier option than refined seed oils This is a good read for the pros and cons

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