Vegan Butter ¨Chicken¨ - Cauliflower and Chickpeas

Vegan Butter ¨Chicken¨ - Cauliflower and Chickpeas

This plant-based take on the Indian classic is every bit as rich, creamy, and comforting as the original. Roasted cauliflower and tofu replace the chicken, marinated in spiced coconut yogurt and baked to golden perfection. Simmered in a buttery, fragrant tomato sauce with warming spices, it’s the ultimate cozy dinner - perfect with naan or rice.

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🍽 Serves 3-4 🕘 45-50 minutes Difficulty: Beginner

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Ingredients:

• 2 cups cauliflower (florets)

• 1 extra firm tofu block (cubes)

• ½ cup Greek style coconut yogurt

• 1 tsp garam masala

• ½ tsp turmeric

• 2 cm grated ginger

Sauce:

• 3 tbsp butter

• 3 cardamom pods

• 3 whole cloves

• 1 dash cinnamon

• 1 onion (finely diced)

• 1 garlic clove (finely diced)

• 1 cm grated ginger

• 1 tsp coriander

• ¼ tsp cayenne pepper

• 1 tsp curry powder

• 1 tbsp garam masala

• 1 cup passata

• 1 tsp raw sugar

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Instructions:

1. To make the marinade: Mix coconut yogurt with the spices and incorporate cauliflower and tofu. Refrigerate for 30 min.

2. Preheat oven to 200’C

3. Melt butter, add cardamom, cloves and cinnamon. Fry for 2-3 minutes. Add the remaining ingredients: onion, garlic, ginger, spices, passata and raw sugar.

4. Simmer on low heat for the time being.

5. Bake tofu and cauli for 30 min.

6. Add tofu and cauli to the sauce. Add ½ can coconut cream

7. Add salt to taste.

8. Garnish with coriander. Serve with naan bread and Greek style coconut yogurt.

9. Enjoy

   
   

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Watch a short tutorial on Instagram

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