Whoever said you can't have Vegan Butter Chicken has clearly never had this one. The creamy curry sauce is every bit as good as regular butter chicken sauce, and it's loaded with tofu and veggies for an easy to make and healthy meal. Serve with steamed basmati rice or some cauliflower rice.

A blue bowl filled with vegan butter chicken with a spoon in it on a white surface with naan bread to the side.

It's all about the sauce. There, I said it. We don't need to pretend anymore. I mean really, who eats butter chicken for the chicken? Answer: Nobody.

When I was a vegetarian, I used to order butter chicken at restaurants and sop up all the sauce around the chicken with a piece of naan. I could never understand why they always had to add chicken to it. Seemed like such a waste. Now when I order it I eat the chicken, but only begrudgingly. It's so not the part I like.

This vegan butter chicken is made using a traditional butter chicken sauce and swapping out the cream for coconut milk. And, of course, there's none of the chicken that nobody wants to eat anyway.

When I make this recipe, I like to use soft tofu as it has a similar texture to the Indian cheese, paneer. I've tried it before with medium and firm tofu, but I find they're both too chicken-y in texture for my taste. (Is that even a word?)

Loaded Vegan Butter Chicken | theendlessmeal.com

Load up your vegan butter chicken sauce …

Even though we've already admitted that the sauce is everything, I've put lots of peas and corn in this curry. I know we both love our veggies, too.

You can definitely swap the peas and corn for other veggies. This recipe is really flexible that way. Use your favs or whatever you have on hand.

Cauliflower, broccoli, potatoes, carrots, or even some kale would all be delicious.

Use your favorites and you'll love it!

Loaded Vegan Butter Chicken | theendlessmeal.com

Now go and make yourself some vegan butter chicken!

Loaded Vegan Butter Chicken | theendlessmeal.com

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HEALTHY VEGAN CURRY RECIPES:

Loaded Vegan Butter Chicken | theendlessmeal.com

Loaded Vegan Butter Chicken

Yield: 4 generous servings
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Whoever said you can't have Vegan Butter Chicken has clearly never had this one. The creamy curry sauce is every bit as good as regular butter chicken sauce, and it's loaded with tofu and veggies for an easy to make and healthy meal.

If you love this recipe as much as we do, let us know with a 5-star rating!

4.2 stars (5 ratings)
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Ingredients

  • 1 tablespoon avocado oil, or another flavored oil
  • 2 yellow onions, roughly chopped
  • 3 tablespoons chopped ginger
  • 6 cloves garlic, crushed
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon coriander, ground or seeds
  • 1 teaspoon cumin, ground or seeds
  • ¼ to 1 teaspoon chili powder, depending on how spicy you like things
  • Seeds from 4 cardamom pods
  • 28 ounce can of crushed tomatoes
  • 2 tablespoons almond butter
  • 2 tablespoons coconut milk
  • 2-4 tablespoons coconut sugar, to taste (can sub maple syrup or brown sugar)
  • Sea salt, to taste (I like about 2 teaspoons)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package soft tofu, cut into squares

Instructions 

  • Add the avocado oil to a medium-sized sized pot over medium-high heat. Add the onions and cook, stirring frequently, until they are quite brown, about 10 minutes. Add the ginger and garlic and cook for 1 more minute.
    1 tablespoon avocado oil, 2 yellow onions, 3 tablespoons chopped ginger, 6 cloves garlic
  • Add the garam masala, turmeric, coriander, cumin, chili powder and cardamom seeds to the pan and stir until fragrant, about 1 minute. Add the crushed tomatoes and ½ cup of water and scrape the bottom of the pot to remove any brown bits. Bring the pot to a boil then reduce the heat and let it simmer for 15 minutes.
    1 tablespoon garam masala, 1 teaspoon ground turmeric, 1 teaspoon coriander, 1 teaspoon cumin, ¼ to 1 teaspoon chili powder, Seeds from 4 cardamom pods, 28 ounce can of crushed tomatoes
  • Pour the sauce into your blender and blend on high until smooth. Be careful as the steam from the hot liquid can push your blender lid off. Return the sauce to the pan and stir in the almond butter, coconut milk, and coconut sugar. Taste and salt as needed.
    2 tablespoons almond butter, 2 tablespoons coconut milk, 2-4 tablespoons coconut sugar, Sea salt
  • Add the frozen peas, corn, and tofu to the pot and stir gently. Let them heat through then serve immediately.
    1 cup frozen peas, 1 cup frozen corn, 1 package soft tofu

Notes

Pair with steamed basmati rice or cauliflower rice

Perfect basmati rice in a pot.cauliflower rice in a pan with a wooden spoon.
Serving: 1 serving = ¼ of the recipe, Calories: 310kcal, Carbohydrates: 33g, Protein: 15g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Sodium: 1191mg, Potassium: 431mg, Fiber: 7g, Sugar: 9g, Vitamin A: 326IU, Vitamin C: 23mg, Calcium: 192mg, Iron: 3mg
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