Quick and Easy Vegan Butter Chicken

5.0 (2 ratings)

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Ingredients

1 lbs of soy protein (I used 1 block of pressed tofu (200g) and 1 cup of soy curls, dry)*
1 onion, diced
2 tbsp creamed coconut (can sub vegan butter for non-oil free OR water for low fat- basically anything to sautee your onions and spices with)
2 tbsp curry powder**
1 tsp garlic powder
1 10 oz can of tomato sauce
1 10 oz can of coconut cream*** (or 1 cup cashew cream)
3/4 cup water
1 tsp salt
1 tsp pepper
Optional: 1/2 tsp cayenne

1
Into a large skillet on medium high, add in the creamed coconut along with the onions, garlic powder, curry powder and optional cayenne and fry until lightly browned, (around 3 minutes)
2
Add in the rehydrated soy curls and/or tofu and fry for 4 more minutes
3
Pour in the tomato sauce, water, coconut cream, salt and pepper, and mix to combine
4
Cover the pot 3/4 of the way and allow it to simmer on low heat for 10-14 minutes or until the sauce becomes thick and creamy
5
Remove from heat, adjust taste by adding in more salt, pepper, cayenne, spices or sugar.
6
Serve over rice (or grain of choice) and garnish with cilantro and/or green onions, enjoy!