vegan butter chicken with basmati rice in a bowl
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4.5 from 2 votes

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
Course: Dinner
Cuisine: Indian, Vegan
Keyword: easy recipe, gluten free, high protein, quick, tempeh, vegan butter cauliflower, vegan butter chicken, vegan butter tempeh
Servings: 2
Author: Jhanelle Golding


  • 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.


If you can't have coconut milk, try using soy or cashew milk.
More curry recipes: Vegan Thai Red Curry with Tofu, Jamaican Tofu Curry (Vegan Curried “Chicken” Recipe)