This easy Vegan Butter Chicken is made with roasted cauliflower instead of chicken! It has a rich and delicious tomato cream sauce. It's a tasty vegetarian version of the popular Indian curry that's full of flavor and ready in just 20 minutes.
Okay, so there's no butter and no chicken in this Vegan Butter Chicken recipe. Instead, it's totally vegan. I've used dairy-free butter instead of ghee, and my beloved roasted cauliflower instead of chicken. And it is AMAZING!
A rich, creamy, delicately spiced tomato cream sauce is the basis for this curry. It has an incredible flavor balance and is mild yet full of awesome spices. Want it spicier? Go ahead and add more chili to spice it up!
The roasted cauliflower is melt-in-your-mouth GOOD. It's the perfect vehicle for that gorgeous Indian sauce!
It has all the flavor, but none of the meat or dairy. Yay! This is my plant-based homage to the classic Indian curry. It tastes great, and it's much healthier too.
The roasted cauliflower has its own great taste, which is then bathed in a fragrant and delicious curry sauce. Absolute bliss.
I'm sure you'll love this vegetarian Butter Cauliflower as much as we do. I've made it often and stockpiled it in the freezer for a quick curry. It has a wonderful, rich, delicious flavor. Seriously incredible.
So go on, scroll down and get in the kitchen. This is your dinner tonight.
Why you'll love this recipe
A flavorful Indian curry.
Vegan, meat-free, dairy-free version of the popular Butter Chicken curry.
Ready in just 20 minutes.
Chunks of roasted cauliflower in a rich buttery curry sauce.
Better than takeout.
In case you haven't guessed, I'm a HUGE curry fan. Curries are such a flavorful way to enjoy lots of veggies. And veggies are my number 1 thing (in case you hadn't noticed).
If you love this vegan butter chicken, then I'm sure you'll love these other Indian recipes too!
Cauliflower - go for a nice medium-sized head of cauliflower. Frozen florets work too.
Vegan butter - either a block or margarine.
Onion - red, white or yellow.
Garam masala - a popular Indian spice blend that's available in most grocery stores. You can also make your own garam masala.
Chilli powder - adjust to your liking. I've given amounts for a pretty mild curry, so if you like it hot, add more!
Vegan cream - I use soy cream, but use whichever type you like. Cashew cream and coconut cream work too. If you're vegetarian, you can use heavy cream or double cream.
You don't need any special kitchen tools or gadgets for this recipe.
All you need is:
Sautee pan (or a pot or large deep frying pan)
Step by step tutorial
This is a simple curry recipe. Follow these step by step photos for perfect results.
Be sure to scroll down to the recipe card at the bottom of the post for the full ingredients list and method.
Add the oil and garam masala to a bowl, add the cauliflower florets and toss to coat.
Spread out on a baking sheet in a single layer and roast in the oven (400F/200c) until golden, about 15 minutes.
Meanwhile, cook the onions in the oil and butter until they begin to brown. Add the garlic, ginger and spices and cook for a further minute.
Stir in the cream, tomato paste and water and simmer for 10 minutes.
Simmer for 10 minutes.
Remove the cauliflower from the oven.
The color of the sauce will darken as it simmers.
Add the cauliflower and cook for a further 3 minutes. Taste, add more chilli powder if desired and season with salt and pepper.
Enjoy served with rice and/or naan bread!
TIP: If you like your curry with more sauce, add a little more water and simmer for a few minutes.
Enjoy your vegetarian butter chicken on its own, with rice or with my super easy 15-minute no-knead Naan Bread Recipe.
It's also perfect served with Vegetable Pakoras (ready in 25 minutes with just 6 ingredients).
If you're looking for a fancier, but still easy, rice, then go for Turmeric Rice. Not only is it a vibrant color, but it's tasty too.
Storage and freezing
Keep this vegan butter cauliflower in the fridge for up to 4 days, covered. You can also freeze the cooled curry in a freezer-safe container for up to 3 months.
If you love this butter cauliflower, then I hope you'll love these other cauliflower recipes too!
Get the recipe
Vegan Butter Chicken (Cauliflower)
- 1 head of cauliflower cut into bite-sized pieces
- 2 tablespoons oil
- 1 tsp garam masala
For the butter sauce
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 1 large onion diced
- 2 cloves of garlic finely chopped
- 1 tablespoon finely grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon chilli powder adjust to taste
- 4 tablespoon tomato paste
- 1 cup 250g vegan cream I use soy cream
- 1/2 cup water
- Salt and pepper
- Preheat the oven to 400F / 200C.
- Cut the cauliflower into large bite-sized pieces. Add the oil and garam masala to a bowl, add the cauliflower and toss to coat.
- Spread out on a baking sheet in a single layer and roast in the oven until golden, about 15 minutes.
- Meanwhile, heat the oil and butter in a pot or sautee pan over medium heat. Add the onions and cook for about 6 minutes until they begin to brown.
- Add the garlic and ginger and cook for a further minute, then stir in the ground cumin, garam masala, ground coriander and chilli powder and cook for a few seconds.
- Stir in the cream, tomato paste and water and simmer for 10 minutes. Add the roasted cauliflower and cook for a further 3 minutes. If you like your curry with more sauce, add a little more water and simmer for a few minutes. Taste, add more chilli powder if desired and season with salt and pepper.
- Serve with rice or naan.
- Enjoy your vegetarian butter chicken on its own, with rice or with my super easy 15-minute no-knead Naan Bread Recipe.
- It's also perfect served with Vegetable Pakoras (ready in 25 minutes with just 6 ingredients).
- If you're looking for a fancier, but still easy, rice, then go for Turmeric Rice. Not only is it a vibrant color, but it's tasty too.
- Keep this vegan butter cauliflower in the fridge for up to 4 days, covered.
- You can also freeze the cooled curry in a freezer-safe container for up to 3 months.