Vegan Dairy-Free Butter Chicken

Indulge in the comforting, aromatic flavors of Vegan Dairy-Free Butter Chicken—a plant-based twist on the classic Indian dish! This recipe swaps traditional chicken and cream for hearty chickpeas and a luxuriously creamy cashew-coconut blend, creating a dairy-free delight that's every bit as satisfying. Perfectly spiced with garam masala, cumin, smoked paprika, and turmeric, the rich tomato-based sauce infuses the chickpeas with bold, warming flavors. Quick and easy to prepare in just under an hour, this dish is ideal for a wholesome weeknight dinner. Served over fluffy basmati rice and garnished with fresh cilantro, it’s a crowd-pleasing, vegan-friendly comfort food that’s also gluten-free. Perfect for anyone seeking a healthier, allergen-conscious take on Indian cuisine!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1 cup cashews
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 cup canned crushed tomatoes
• 1 cup coconut milk
• 1 tablespoon garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric powder
• 0.5 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lemon juice
• 4 cups basmati rice, cooked

Directions

Step 1

Start by soaking the cashews in hot water for at least 30 minutes to soften them. Drain and set aside.

Step 2

In a blender, combine the soaked cashews and coconut milk. Blend until very smooth and creamy. Set aside.

Step 3

In a large pan over medium heat, add olive oil. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add minced garlic and grated ginger to the onions and cook for another 2-3 minutes, stirring frequently.

Step 5

Stir in the garam masala, ground cumin, ground coriander, smoked paprika, turmeric powder, and cayenne pepper. Cook the spices with the onion mixture for about 1 minute to release their flavors.

Step 6

Add the canned crushed tomatoes and salt to the pan. Stir well to combine and let it simmer for about 5 minutes.

Step 7

Mix in the cashew-coconut cream blend, stirring to fully integrate with the tomato base. Allow the sauce to simmer for another 5 minutes or until it thickens slightly.

Step 8

Add the drained chickpeas to the sauce, stirring well to coat them. Allow the mixture to simmer for an additional 10 minutes on low heat, stirring occasionally.

Step 9

Finish with a sprinkle of fresh lemon juice and garnish with chopped cilantro just before serving.

Step 10

Serve the Vegan Dairy-Free Butter Chicken over cooked basmati rice, and enjoy!

Nutrition Facts

Serving size	(2154.9g)

Amount per serving	% Daily Value*
Calories	2843.7

Total Fat 106.1g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 12.8g
Cholesterol 0mg	0%
Sodium 4195.4mg	0%
Total Carbohydrate 406.4g	0%
Dietary Fiber 46.1g	0%
Total Sugars 56.0g
Protein 87.7g	0%

Vitamin D 0IU	0%
Calcium 562.1mg	0%
Iron 32.3mg	0%
Potassium 3722.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 12.0%

Carbs: 55.5%