Vegan Butter "Chicken"

A vegan twist on a classic!

10 min
35 min



  1. Melt Becel in large skillet over medium heat and cook onion until tender and beginning to brown, stirring occasionally, about 8 minutes.
  2. Add garlic and ginger and cook 2 minutes.
  3. Add tomato paste, garam masala, curry powder and cinnamon stick and cook, stirring frequently, 2 minutes.
  4. Stir in diced tomatoes and coconut milk.
  5. Bring to a boil over high heat.
  6. Reduce heat to low and simmer 5 minutes.
  7. Stir in cauliflower and chickpeas.
  8. Cover and simmer 10 minutes or until cauliflower is tender. Stir in cilantro and serve with basmati rice and naan if desired.

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