Vegan Indian Butter Chicken with Chickpeas and Cauliflower
One positive of the social distancing period is more time to cook and experiment with kitchen pantry staples for meal ideas. One thing that I have been dying to try is a vegan take on Indian butter chicken. It’s a favorite among many and there’s no reason it can’t be enjoyed in a vegan version as well. Using cauliflower and chickpeas, I am proud to present this vegan Indian butter chicken recipe.
The great thing about this recipe is it is made with mostly pantry staples! Aside from cauliflower (and you could probably try roasting the frozen florets) and onion, everything in this recipe can easily be classified as a pantry staple. That means you might be able to make this dish without running to the store! Winning! Not only that, but if you serve it with your favorite sides, such as rice or rotis, can also be made with pantry staple ingredients.
How to make this vegan Indian butter chicken?
- Make the cashew cream. Soak the cashews prior to blending. If you have a performance blender, you may be able to do it without soaking as long. Add the water and cashews to the blender and blend.
- Preheat the oven to 425ºF.
- On a lined baking sheet, add the cauliflower florets and season with salt and pepper. Roast for 15 minutes until they start to brown slightly.
- While cauliflower is roasting, heat coconut oil in a pan over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and spices. Cook for another minute until fragrant.
- Mix in the tomato and cashew cream.
- With an immersion blender or in the blender, puree the contents until they make a smooth sauce.
- Pour the sauce back into the pan, and stir in the chickpeas and cauliflower.
- Simmer for 10 minutes. Prior to serving, stir in lemon juice, salt, pepper, and garnish with cilantro.
- Serve with a side of rice or rotis.