AuthorParkash BainsCategory, DifficultyIntermediate
Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time1 hr

This is a vegan butter chicken. Butter chicken is a very popular Indian dish and commonly found on the menu of most, if not all, Indian restaurants. This is a vegan and healthier version using cauliflower, and substituting coconut milk and olive oil for the cream and butter. The gravy or “butter sauce” has the same beautifully spiced flavour and texture. It goes well with naan or basmati rice.

 1 medium cauliflower, cut into florets
 1 cup frozen edamame
 1 large onion, chopped fine
 6 cloves garlic, minced
 1 piece of ginger, minced (about 1 heaping tablespoon)
 2 green onions, chopped
 handful of fresh cilantro, chopped
 2 tsp cumin seeds (or ground)
 1 tsp turmeric
 1 tsp garam masala (or ground coriander)
 1 tsp salt
 ½ tsp cayenne or hot chili powder
 ½ tsp tandoori masala (or use paprika)
 1 398ml (14oz) can tomato sauce
 1 398ml (14oz) can coconut milk
 ¼ cup olive oil
 1 tsp brown sugar
1

Slightly toast the cumin seeds in a large pan on medium high heat. Add olive oil and sizzle the cumin very briefly. Add garlic, saute for 2-3 minutes. Then add ginger and onion. Mix well; cover and saute for 10 to 12 minutes, stirring regularly until the ingredients turn golden brown in colour.

2

Now add turmeric, mixing it into the sauteed ingredients. Add in the cauliflower, coating it well with the mixture. Add edamame, mixing and cooking everything for a couple of minutes. Add coconut milk and remaining spices, stirring well. Add tomato sauce and brown sugar; mix well. Cover and cook for 12 to 15 minutes, stirring once or twice in between.

3

The cauliflower should be tender but not overcooked and the sauce slightly thickened. Add chopped green onion and cilantro. Remove from heat.

4

Serve hot with naan, chapati or over basmati rice.

Ingredients

 1 medium cauliflower, cut into florets
 1 cup frozen edamame
 1 large onion, chopped fine
 6 cloves garlic, minced
 1 piece of ginger, minced (about 1 heaping tablespoon)
 2 green onions, chopped
 handful of fresh cilantro, chopped
 2 tsp cumin seeds (or ground)
 1 tsp turmeric
 1 tsp garam masala (or ground coriander)
 1 tsp salt
 ½ tsp cayenne or hot chili powder
 ½ tsp tandoori masala (or use paprika)
 1 398ml (14oz) can tomato sauce
 1 398ml (14oz) can coconut milk
 ¼ cup olive oil
 1 tsp brown sugar

Directions

1

Slightly toast the cumin seeds in a large pan on medium high heat. Add olive oil and sizzle the cumin very briefly. Add garlic, saute for 2-3 minutes. Then add ginger and onion. Mix well; cover and saute for 10 to 12 minutes, stirring regularly until the ingredients turn golden brown in colour.

2

Now add turmeric, mixing it into the sauteed ingredients. Add in the cauliflower, coating it well with the mixture. Add edamame, mixing and cooking everything for a couple of minutes. Add coconut milk and remaining spices, stirring well. Add tomato sauce and brown sugar; mix well. Cover and cook for 12 to 15 minutes, stirring once or twice in between.

3

The cauliflower should be tender but not overcooked and the sauce slightly thickened. Add chopped green onion and cilantro. Remove from heat.

4

Serve hot with naan, chapati or over basmati rice.

Vegan Cauliflower with “Butter Sauce” (Healthy)