This super easy one pot creamy vegan butter chicken recipe is the Indian vegan curry recipe you’ve been waiting for going into the fall.
For the Sauce:
2 tbsp. coconut oil or vegan butter
1 large white onion, small dice
2 large cloves of garlic, pressed
1 tbsp. fresh ginger, grated
1 1/2 tbsp. garam masala
1 tsp curry powder
1 tsp coriander powder
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp chili flakes or just a dash
1 tsp vegetable stock paste (optional)
1 400ml no-salt-added canned tomatoes
1 tsp sugar
1 400 ml can coconut milk
season to taste
We had a little mishap in our kitchen with the coconut milk, that is why the images are looking more tomato-based. Had we added coconut milk, the colour would be more orange and creamy like.
The sauce will last up to 1 week in the fridge and 3 months in the freezer. Be sure to cool completely before placing it in a tightly sealed container in fridge or freezer.
When you go to re-heat, you may need to add more water to loosen sauce slightly. Then add your protein or root veg of choice.
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