Before I was vegan, the only Indian food I liked was butter chicken. Then I met Rob and we explored lots of great, naturally vegan curries. While we have veganized some of Rob’s favourite curries (see this Vegan Khao Soi), I never even thought to veganize butter chicken.
Until of course, I spotted a healthier version that was mostly vegan, except for that chicken.
This is probably a dish where mock chicken (the kind I see at Asian grocers but have yet to make myself) would work really well. However, I went with what was in my own kitchen: chickpeas and tofu.
The sauce was surprisingly simple for what I postulated was an elaborate recipe. Instead, this recipe is super easy with garlic, ginger, coconut milk, tomato paste and curry powder. Pick a nice, sweet curry powder for best results.
In a slow cooker, the sauce reduced and became lusciously creamy. I reckon this could also work on the stovetop with a gentle simmer for an hour or so, taking care it doesn’t burn.
I am not sure how many posts I get in over the next few weeks. This is the first year I am hosting Christmas dinner, so between work and cooking, it will be a busy holiday.
In any case, Happy Holidays! Best wishes to you, your family and friends.
1 tbsp coconut oil
1 onion, chopped
3 cloves garlic, pressed or minced
1 tbsp chopped ginger
14 oz can coconut milk
6 oz can tomato paste
1 tbsp curry powder (I used Penzey’s sweet curry powder)
3 cups cooked chickpeas, rinsed and drained if canned
1 lb tofu, pressed and chopped
1. In a skillet (or instapot) over medium heat, heat oil. Once hot, add onion and saute until translucent. Stir in garlic and ginger and cook until fragrant 1-2 minutes.
2. Stir in the coconut milk and lift off any browned bits. Transfer to a slow cooker if working in a skillet (I just used the saute function on the instapot). Stir in the remainder of the ingredients. Slow cook on medium for 8 hours or until you obtain the consistency you desire.
3. Serve with naan, rice or roti.