Vegan Dairy-Free Butter Chicken
Indulge in the rich, creamy flavors of Vegan Dairy-Free Butter Chicken—a plant-based twist on the iconic Indian dish that’s perfect for anyone seeking a wholesome, dairy-free alternative. This recipe swaps traditional chicken with tender chickpeas, simmered in a luscious cashew-coconut cream sauce infused with aromatic spices like garam masala, smoked paprika, and turmeric. The vibrant tomato base and a pop of fresh lemon juice bring balance to the dish, while the garnish of chopped cilantro adds a delightful herbaceous finish. Ready in under an hour, this recipe pairs beautifully with fluffy basmati rice, creating a hearty and satisfying meal that’s vegan, gluten-free, and packed with flavor. Whether you’re catering to dietary needs or simply exploring plant-based cuisine, this Vegan Dairy-Free Butter Chicken delivers all the comfort of the classic, guilt-free.
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Recipe Information
Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 1 cup cashews
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 cup canned crushed tomatoes
- 1 cup coconut milk
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
- 4 cups basmati rice, cooked
Instructions
Start by soaking the cashews in hot water for at least 30 minutes to soften them. Drain and set aside.
In a blender, combine the soaked cashews and coconut milk. Blend until very smooth and creamy. Set aside.
In a large pan over medium heat, add olive oil. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger to the onions and cook for another 2-3 minutes, stirring frequently.
Stir in the garam masala, ground cumin, ground coriander, smoked paprika, turmeric powder, and cayenne pepper. Cook the spices with the onion mixture for about 1 minute to release their flavors.
Add the canned crushed tomatoes and salt to the pan. Stir well to combine and let it simmer for about 5 minutes.
Mix in the cashew-coconut cream blend, stirring to fully integrate with the tomato base. Allow the sauce to simmer for another 5 minutes or until it thickens slightly.
Add the drained chickpeas to the sauce, stirring well to coat them. Allow the mixture to simmer for an additional 10 minutes on low heat, stirring occasionally.
Finish with a sprinkle of fresh lemon juice and garnish with chopped cilantro just before serving.
Serve the Vegan Dairy-Free Butter Chicken over cooked basmati rice, and enjoy!
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4195 mg | 182% | |
| Total Carbohydrate | 406.4 g | 148% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 56.0 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 3723 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
