Vegan Butter Chicken Recipe with Cauliflower and Tempeh (Gluten-free!)
This vegan butter chicken recipe contains chunks of tempeh and cauliflower smothered in a rich and creamy tomato-based sauce. It takes less than 30 minutes to make from start to finish and is naturally gluten-free.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 3.5 oz tempeh cubed (100g)
- 8 frozen or fresh cauliflower florets
- 2 tbsps oil
- 1 tsp ginger minced
- 3 cloves garlic minced
- 2 tsps garam masala
- 1 tsps turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground cardamom
- 1 tsp red chilli powder (might be spicy)
- 3 small tomatoes pureed
- 1 cup coconut milk (236 ml)
- Salt and pepper to taste
- Chopped cilantro for garnish optional
In a small bowl, combine garam masala, turmeric and cumin.
Cut tempeh into cubes and add to a bowl.
Thaw frozen cauliflower and drain properly or rinse fresh, chopped cauliflower. Add to the bowl with tempeh and season with 2 teaspoons of the spice blend.
Heat a pan with 2 tablespoons oil and add tempeh and cauliflower. Cook until brown. Add ginger, garlic, cardamom, chilli and remaining spices. Toast until fragrant then add tomato purée.
Next, stir in coconut milk, salt and pepper. Ensure that you pick up the flavourful bits at the bottom of the pan. Reduce heat and cook until it thickens for 5 minutes.
Serve with rice and garnish with cilantro.