Vegetarian Dairy-Free Butter Chicken
Savor the rich, velvety flavors of this **Vegetarian Dairy-Free Butter Chicken**, a plant-based twist on the beloved Indian classic. Featuring tender cauliflower florets and hearty chickpeas, this recipe is simmered in a luxurious coconut milk and tomato-based sauce infused with warming spices like garam masala, turmeric, and cumin. Perfect for anyone craving a dairy-free option, this dish offers all the comforting, aromatic qualities of traditional butter chicken without the meat or cream. Quick to prepare in under an hour and served over fluffy basmati rice, it’s a wholesome, satisfying meal for weeknights or special gatherings. Garnished with fresh cilantro and a splash of zesty lemon juice, this dish is a vibrant celebration of flavor and simplicity. Ideal for a vegetarian, dairy-free, or plant-forward lifestyle!
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Recipe Information
Ingredients
- 15 oz can Chickpeas
- 3 cups Cauliflower florets
- 2 tbsp Coconut oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 13.5 oz Canned coconut milk
- 1 cup Tomato puree
- 2 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 0.5 tsp Red chili powder
- 1 tsp Salt
- 2 tbsp Fresh cilantro, chopped
- 1 tbsp Lemon juice
- 3 cups Cooked basmati rice
Instructions
Drain and rinse the chickpeas. Set aside.
Heat 1 tablespoon of coconut oil in a large deep skillet over medium heat. Add the cauliflower florets and cook until they begin to brown, about 5-7 minutes. Remove from the pan and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the tomato puree and cook for 2-3 minutes, allowing it to thicken slightly.
Add the garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Stir well to combine.
Pour in the coconut milk, stirring to incorporate the spices into the sauce. Bring to a simmer and cook for 5 minutes.
Add the chickpeas and browned cauliflower florets to the sauce. Stir to coat them evenly in the sauce.
Cover the skillet and let it simmer over low heat for 15 minutes, allowing the flavors to meld and the cauliflower to become tender.
Before serving, stir in the lemon juice and garnish with fresh cilantro.
Serve hot over cooked basmati rice.
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 317.8 g | 116% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 56.2 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 4862 mg | 103% | |
*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.
