Vegan Butter Chicken with Chickpeas and Cauliflower
This vegan butter chicken is one of my favorite comfort food recipes! It's super creamy and incredibly rich without using butter! Instead of chicken this vegan butter chicken calls for chickpeas and cauliflower. It's sooo delicious and pretty easy to make!
Servings 3 servings
Calories 355kcal
Ingredients
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon chopped fresh ginger
- 3 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1 28 oz can crushed tomatoes
- 3 tablespoons cashew butter
- 1 cup canned coconut milk (full fat)
- 1 28 oz can chickpeas (equals 2 1/2 cups cooked chickpeas)
- 2 cups cauliflower florets
- salt, to taste
- black pepper, to taste
Instructions
- Heat some oil in a large pan and sauté the onion for 2-3 minutes. Then add the garlic and the ginger and cook for one more minute. Stir in the garam masala, the brown sugar, and the cumin and cook for another minute until fragrant.
- Then add the crushed tomatoes, the coconut milk, the chickpeas, the cauliflower florets and cook for 10 minutes.
- Stir in the cashew butter and season with salt and pepper.
- Serve over Jasmine or Basmati rice and sprinkle with fresh cilantro.
Nutrition
Calories: 355kcal | Carbohydrates: 37g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 999mg | Potassium: 83mg | Fiber: 10g | Sugar: 7g | Vitamin C: 24.8mg | Calcium: 60mg | Iron: 6.8mg