Low Iodine Vegan Butter Chicken
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 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
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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