A delicious recipe for vegan butter chicken curry. This is a one-pot recipe, so all you need to do is throw the ingredients in a pot, and cook. It only takes 20 minutes to make! No pain, no hassle, and no extra dishes to clean.
[日本語のレシピはここをクリック]
Vegan Butter Chicken Curry
This creamy and aromatic vegan butter chicken curry is one of my household favorites. With only 20-minute cook time, the vegan chicken chunks come out tender, and the curry sauce so bold and flavorful. Serve it with some jasmine rice or vegan naan for the ultimate comfort dish!
Ingredients You Need
Here is a list of the ingredients you will need to make Vegan Butter Chicken.
- vegan chicken
- vegan butter
- onions
- garlic
- ginger
- garam masala
- ground cumin
- chili powder
- ground turmeric
- salt
- tomato purée
- coconut milk
- nondairy cream
A detailed recipe with measurements is in the recipe card below.
Ingredient Notes
Vegan chicken – I use TVP, dehydrated soy curls. You could also substitute chicken with chickpeas, lentils or fried tofu.
Coconut milk – canned, full-fat coconut milk works best for this recipe.
Nondairy cream – for added creaminess, I use soy cream in the sauce. In Japan, soy whipping cream (豆乳ホイップ用クリーム) is readily available at most supermarkets, in the milk or cheese section.
How to Make Vegan Butter Chicken Curry
A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process.
It’s a very simple, one-pot recipe.
- Sauté – heat vegan butter in a pot and cook onions, garlic and ginger for several minutes. Add vegan chicken and all the dry spices and cook until fragrant.
- Simmer – add tomato purée, coconut milk, and cream to the pot. Simmer for 15~20 minutes. That’s it!!
How to Serve and Store
Serve hot with jasmine or basmati rice, vegan naan, or quinoa.
Store in an airtight container for 3 days in the fridge, or for up to two months in the freezer.
Looking for Other Curry Recipes?
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Vegan Butter Chicken Curry
Ingredients
- 300 grams vegan chicken if using dehydrated soy chunks, you need 300g of re-hydrated meat
- 2 tbsp vegan butter
- 1/2 onion minced
- 2 cloves garlic minced
- 1/2 tbsp ginger minced
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder add more to taste
- 1 tsp ground turmeric
- 1 tsp salt
- 150 ml tomato sauce or purée
- 120 ml coconut milk full fat
- 120 ml soy cream
Instructions
- Heat vegan butter in a pan, and sauté onion, garlic, and ginger.
- Add all the dry spices and vegan chicken. Cook for several minutes until fragrant.
- Add the tomato sauce, coconut milk, and soy cream. Cook on medium-low heat for 20 minutes. Stir occasionally. Add some water if it thickens too much.
- Serve with jasmine rice or vegan naan. Enjoy!
ヴィーガン・バターチキンカレーのレシピ
ヴィーガン・バターチキンカレー
Ingredients
- 大豆ミート、フィレかブロック 300g 乾燥大豆ミートは戻した状態で300g
- ヴィーガンバター 大さじ2
- 玉ねぎ、みじん切り 1/2個
- ニンニク、みじん切り 2片
- 生姜、みじん切り 大さじ1/2
- ガラムマサラ 小さじ2
- クミンパウダー 小さじ1
- チリパウダー 小さじ1
- ターメリック 小さじ1
- 塩 小さじ1
- トマトピューレ 150ml
- ココナッツミルク、缶 120ml
- 豆乳ホイップ用クリーム 120ml
Instructions
- フライパンにヴィーガンバターを熱し、玉ねぎ、ニンニク、生姜を炒める。
- スパイスと大豆ミートを加えて、2〜3分炒める。
- トマトピューレ、ココナッツミルク、豆乳クリームを加える。中火で20分煮込む。煮詰まりすぎたら、少量の水を加えてのばす。
- ジャスミンライスかヴィーガンナンと一緒にお召し上がりください。
