Low Sodium Vegan Butter Chicken

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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1 cup boiling water

For the sauce

2 tbsp vegan butter
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (28 oz) crushed tomatoes
1 tsp sugar
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 small head cauliflower, cut into 1-inch florets (about 4 cups)
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil

For serving

fresh cilantro, roughly chopped (optional)
cooked basmati rice or naan, for serving (optional)

Instructions

1
Place the raw cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain and transfer to a blender with 3/4 cup fresh water. Blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cauliflower florets in a single layer and cook, undisturbed, for 4–5 minutes until the undersides are golden brown. Stir and cook for another 3–4 minutes until the florets are lightly charred in spots and just tender. Transfer to a plate and set aside.

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