Vegan Butter Chicken

This super creamy, Vegan Butter Chicken is made from tofu, mildly spiced and loaded with flavour. Plant-based comfort food!

Course Main Course

Cuisine Indian

Keyword butter tofu, creamy tofu curry, mild tofu curry, tofu curry, vegan butter tofu, vegan curry

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 1242kcal

Cost $14

Ingredients

2 brown onion
4 cloves garlic
2 cm fresh ginger
600 g extra firm tofu
4 tbsp corn flour
3/4 cup light vegetable oil suitable for frying
4 spring onion
800 ml coconut cream
800 g diced tomatoes
2 tbsp sugar

Spice mix

3 tsp garam masala
2.5 tsp cumin powder
1.5 tsp ground coriander
1 tsp turmeric

To serve

white rice cooked
spring onion sliced

Instructions

Finely dice onions. Mince garlic and ginger. Slice spring onions.
In a very small bowl, combine spices to make a mix.
Heat large saucepan on medium heat with 2 tbsp of the vegetable oil. Add onion and cook for 4 minutes. Next,add ginger, garlic, sugar and spice mix and cook for a further 1 minute.
Add diced tomato and bring to a simmer.
Break tofu apart with your hands into roughly 2cm bite size pieces. Place the pieces into a large mixing bowl and coat with corn flour.
Heat the remaining oil in small-medium size saucepan on high heat (there should be about 1cm of oil in the bottom). Once the oil is hot, fry tofu until golden and crispy, then place onto paper towel to absorb excess oil.
Add coconut cream to he sauce. Stir through and taste test, season with salt if required. Once the sauce is hot, remove from the heat. Mix in the spring onion and tofu pieces into the sauce.
Serve over white rice and top with extra spring onion if desired.

Video

Notes

This recipe is by Jimmy from Veg Me Up meal kits. If you're in Melbourne, Australia this reccipe can be purchased as a meal kit on the Veg Me Up website.

Nutrition