Vegan Butter *Chicken*

For a plant-based twist, try vegan butter chicken using our seasoning blend. This is made with roasted chickpeas and roasted cauliflower instead of chicken.

Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
  
• Servings: 6
• Course: Main Dish
• Cuisine: Indian

Ingredients

• 1 can (28 oz) chickpeas, roasted
• 1 head cauliflower, roasted

Sauce

• 2 tbsp vegan butter
• 2 onions, diced
• 6 garlic cloves, minced
• 3 tbsp Mae's Seasonings Butter Chicken
• 1 can (28 oz) whole tomatoes
• 1 1/2 cups vegetable broth
• 1/3 cup cashew butter
• 1 tbsp brown sugar
• 1 can coconut milk
• 1 tbsp minced fresh cilantro (optional)
• salt and pepper to taste

Instructions

1. Heat butter in a large skillet or pot on medium - high heat and fry the onions until lightly browned, about 5 - 6 minutes. Add in garlic and sauté for 1 minute. Then add in Butter Chicken Seasoning. Let cook for 1 more minute until fragrant, stirring occasionally.
2. Reduce heat to low and add tomatoes, vegetarian broth and cashew butter and let simmer for 15 minutes. Remove from heat and puree with a hand blender until smooth. 
3. Stir in brown sugar, coconut milk and cilantro (if using) Mix well and add in chickpeas and cauliflower and cook for an additional 5 - 10 minutes until the sauce is thick and bubbling. Season with salt and pepper if desired.
4. Serve over rice and with nann bread if you wish to dip up the sauce.

Click here for more info on our Butter Chicken Seasoning