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.
| vegan + gluten-free + refined sugar-free |
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.
OUR LATEST VIDEOS 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?)
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!
I have to tell you a story unrelated to this vegan butter chicken recipe …
See that pretty silver bowl of rice in the background? That once held some jasmine rice we were served when we were having dinner at Lemongrass Thai Bistro. It's one of those places that doesn't look like much from the outside but serves awesome food.
I asked the server where the bowls came from and she told me the owner bought them in Thailand. I did what any unashamed food blogger would do and asked if I could buy one. When the owner came over to our table she explained that they only had a few of them and asked what I wanted it for. I told her I was a food photographer and thought the bowl would be so pretty in photos.
You know what she did? She gave it to me. Not sold. Gave. Isn't that the nicest thing ever? She totally made my day. 🙂
I've been wanting to use it in a shoot with some Thai food, but this vegan butter chicken was calling its name. Isn't it so pretty?
Now go and make yourself some vegan butter chicken!
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HEALTHY VEGAN CURRY RECIPES
- Creamy Coconut Lentil Curry
- Black Chana Masala
- Crock Pot Coconut Lentil Curry
- Coconut Black Lentil Curry
- Chickpea Tofu and Eggplant Curry
- Coconut Acorn Squash Curry
- Creamy Coconut Vegetarian Korma
Loaded Vegan Butter Chicken
Prep Time: 5 mins- Cook Time: 30 mins
- Total Time: 35 minutes
Yield: 4 generous servings
Category: Dinner
Cuisine: Indian
Print Recipe
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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.
| vegan + gluten-free + refined sugar-free |
Ingredients
- 1 tablespoon avocado oil (or another flavored oil)
- 2 yellow onions, roughly chopped
- 3 tablespoons chopped ginger
- 6 garlic cloves, 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
- 1 – 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.
- 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.
- 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.
- Add the frozen peas, corn, and tofu to the pot and stir gently. Let them heat through then serve immediately.
Kristen Stevens
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Hi, I’m Kristen! 
In the recipe you talk about fenugreek, but it is not listed in the list of ingredients. Could you tell me if I should add it and if yes, how much of it? 🙂
Thank you for catching that! I had fenugreek in the recipe originally but left it out of this one as it can be hard to find and I didn’t think it made a big difference. If you have some on hand, you can add 1/4 teaspoon. 🙂
thank you so so much – I’ve been vegetarian since 11, and kosher for longer. I’ve always,been intrigued by the idea of that dish. Will try asap!
I hope you love it as much as I do!
I’ve made this a couple of times now and is fantastic – thank you!
I’m so happy you liked it!!
I just made this and it’s excellent. Thank you for the great recipe.
★★★★★
You are so welcome! I’m so happy you liked the recipe!
Just made this my son liked it but I did not. The soft tofu is too mushy and the spices I find to be too overwhelming, I do like tofu and use the firm to extra firm.
★
Maybe use firm tofu next time. I personally don’t like firm tofu and really don’t like extra firm tofu. It’s all personal preference. 🙂
can you use regular butter instead of almond butter?
If you don’t have almond butter you can simply omit it. I’ve even used peanut butter in a pinch and it works well. It adds an extra layer of creaminess that regular butter doesn’t give it. Not that adding butter is ever a bad idea. 🙂
The most amazing meal I’ve ever made!!! Honestly, thank you so much xx
I’m so happy to hear you liked the recipe! Hooray!!
How many servings does this make? Thank you!
Oops .. I forgot to add that. Thank you for catchng that!
This recipe makes 4 generous servings. 🙂
That was so sweet of the owner! The bowl is so pretty!!! Love that this is vegan, butter chicken is one of my favorites and I’m with you, it’s all about the sauce!!! 🙂
Wasn’t it? It totally made my day. 🙂
It’s definitely all about the sauce! I’m with you on that.
Hell ya!!
Any chance that cashew butter can stand-in for the almond butter? I’m allergic and 2 Tbsp seems like a substitution might be better than simply omitting it.
It definitely would work! I’ve even subbed peanut butter a few times, but I think cashew would work even better. 🙂
Kristen, we made this last night and it was delicious. I added a couple of white potatoes (about to rot) to the mix before blending which made it nice and thick, used milk instead of coconut milk since we are not vegan and that’s what we had, and used peanut butter instead of almond butter. We served it with some whole wheat chapatis made on the cast iron griddle. Definitely will make it again.
★★★★★
I’m so happy to hear it turned out well for you! And great idea about adding the potatoes it. I bet it was extra creamy and delicious. 🙂