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.
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.