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This vegan butter chicken with cauliflower and tempeh takes less than 30 minutes to make from start to finish. It’s naturally gluten-free and easy to meal prep.
This vegan butter chicken recipe can easily become a family favorite. As with many popular vegan Indian dishes,the unique combination of spices that makes them so irresistible. This recipe is no exception.
The tasty blend of Indian spices paired with tomatoes and coconut milk is key to creating that flavorful sauce.
Cauliflower and tempeh make a great vegan alternative to chicken. They are also gluten-free and low-carb.
It’s even more delicious paired with some fragrant basmati rice, roti, or naan, or try this Indian Brussels sprouts recipe. This is one of those dishes that will keep your family coming back for more. For another delicious curry recipe, try this Pumpkin Chickpea Kale Curry.
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Ingredients you’ll need
How to make Vegan Butter Chicken
More vegan curry recipes:
Vegan Butter Chicken Cauliflower and Tempeh
Ingredients you’ll need
Cauliflower
Fresh or frozen cauliflower can be used in this recipe.
Tempeh
Tempeh is similar to tofu but it’s made from whole, fermented soybeans. It can also be made from chickpeas, black beans or even hemp seeds for a soy-free option.
It easy to flavor and has a firmer texture than tofu. I went into more details about why tempeh is so great in my Vegan Tempeh Bacon Sandwich recipe.
Indian spices
The Indian spices are the star of this recipe. They include garam masala, turmeric, cumin, cardamom and chilli powder.
Tomatoes
Traditional butter chicken recipes use fresh tomatoes instead of canned. They give the dish the best flavor and provides acidity to balance the richness and creaminess of the dish.
I’ve also made this recipe using tomato paste which was fine as a substitute. I’d recommend using canned if that’s all you have available.
However, try not to use sweetened tomato or pasta sauce. This dish is meant to be more savory than sweet.
Coconut milk
Coconut milk adds the richness and creaminess that this recipe needs. You can also use soy or cashew milk.
How to make Vegan Butter Chicken
(Quick summary. More details in the recipe card at the end)
1. In a small bowl, combine garam masala, turmeric and cumin.
2. Cut tempeh into cubes and add to a bowl.
3. Thaw frozen cauliflower and drain properly or rinse fresh, chopped cauliflower. Add to the bowl with tempeh and season with 2 teaspoons of the spice blend.
4. Heat a pan with 2 tablespoons oil and add tempeh and cauliflower. Cook until brown.
5. Add ginger, garlic, cardamom, chilli and remaining spices. Toast until fragrant then add tomato purée.
6. Next, stir in coconut milk, salt and pepper. Ensure that you pick up the flavorful bits at the bottom of the pan. Reduce heat and cook until it thickens for 2 minutes.
7. Serve with rice and garnish with cilantro.
More vegan curry recipes:
- Jamaican Tofu Curry (Vegan Curried “Chicken”)
- Thai Red Curry with Tofu
Vegan Butter Chicken Cauliflower and Tempeh
4.79 from 28 votes
Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Servings: 2
Calories: 507kcal
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This simple recipe takes less than 30 minutes to make from start to finish. It's naturally gluten-free and easy to meal prep. Oil-free option included!
Author: Jhanelle Golding
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 3.5 oz (100 g) tempeh, cubed
- 8 (100 g) cauliflower florets, fresh or frozen
- 2 tbsps (30 ml) oil, (See notes)
- 1 tsp (5 g) ginger, minced
- 3 cloves (9 g) garlic, minced
- 2 teaspoons (10 g) garam masala
- 1 teaspoons (5 g) turmeric
- ¼ tsp (1 g) ground cumin
- ¼ tsp (1 g) ground cardamom
- 1 tsp (5 g) red chilli powder, (might be spicy)
- 3 small (200 g) tomatoes, pureed
- 1 cup (240 ml) coconut milk, (See Notes)
- Salt and pepper, to taste
- Chopped cilantro for garnish, optional
Instructions
In a small bowl, combine garam masala, turmeric and cumin.
2 teaspoons (10 g) garam masala ,1 teaspoons (5 g) turmeric ,1/4 tsp (1 g) ground cumin
Cut tempeh into cubes and add to a bowl.
3.5 oz (100 g) tempeh
Thaw frozen cauliflower and drain properly or rinse fresh, chopped cauliflower. Add to the bowl with tempeh and season with 2 teaspoons of the spice blend.
8 (100 g) cauliflower florets
Heat a pan with 2 tablespoons oil and add tempeh and cauliflower. Cook until brown. Add ginger, garlic, cardamom, chilli and remaining spices. Toast until fragrant then add tomato purée.
2 tbsps (30 ml) oil ,1 tsp (5 g) ginger ,3 cloves (9 g) garlic ,1/4 tsp (1 g) ground cardamom ,1 tsp (5 g) red chilli powder ,3 small (200 g) tomatoes
Next, stir in coconut milk, salt and pepper. Ensure that you pick up the flavourful bits at the bottom of the pan. Reduce heat and cook until it thickens for 5 minutes.
1 cup (240 ml) coconut milk ,Salt and pepper
Serve with rice and garnish with cilantro.
Notes
- If you can’t have coconut milk, try usingsoy or cashew milk.
- For an oil-free option, bake the tempeh and cauliflower on a tray lined with parchment paper at 350°F/170°C for 15 to 20 minutes.
- More curry recipes: Vegan Thai Red Curry with Tofu, Jamaican Tofu Curry (Vegan Curried “Chicken” Recipe)
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Nutrition
Calories: 507kcal | Carbohydrates: 20g | Protein: 15g | Fat: 45g | Saturated Fat: 24g | Sodium: 61mg | Potassium: 995mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1501IU | Vitamin C: 46mg | Calcium: 114mg | Iron: 7mg
Nutrition Disclaimer
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
