This easy Vegan Butter Chicken has no butter or chicken and instead is made with roasted cauliflower! It's a tasty vegetarian version of the popular Indian curry that's full of flavor and ready in just 20 minutes.
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.
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Notes
Serving suggestions
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.