Vegetarian Dairy-Free Butter Chicken

Experience the comforting flavors of traditional butter chicken—now completely vegetarian and dairy-free! This 'Vegetarian Dairy-Free Butter Chicken' recipe swaps out chicken for tender cauliflower florets and protein-packed chickpeas, simmered to perfection in a creamy coconut milk and tomato-based sauce. Infused with aromatic spices like garam masala, cumin, turmeric, and fresh ginger, this dish offers a rich, flavorful experience that’s perfect for weeknight dinners or impressing guests. Served over fluffy basmati rice, it’s a wholesome, plant-based alternative to a classic favorite. Ready in under an hour, this gluten-free and dairy-free recipe is a must-try for anyone seeking a healthier, more inclusive twist on Indian comfort food.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 15 oz can Chickpeas
• 3 cups Cauliflower florets
• 2 tbsp Coconut oil
• 1 medium Onion, diced
• 3 Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 13.5 oz Canned coconut milk
• 1 cup Tomato puree
• 2 tsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 1 tsp Salt
• 2 tbsp Fresh cilantro, chopped
• 1 tbsp Lemon juice
• 3 cups Cooked basmati rice

Directions

Step 1

Drain and rinse the chickpeas. Set aside.

Step 2

Heat 1 tablespoon of coconut oil in a large deep skillet over medium heat. Add the cauliflower florets and cook until they begin to brown, about 5-7 minutes. Remove from the pan and set aside.

Step 3

In the same skillet, add the remaining tablespoon of coconut oil. Add the diced onion and cook until translucent, about 5 minutes.

Step 4

Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Stir in the tomato puree and cook for 2-3 minutes, allowing it to thicken slightly.

Step 6

Add the garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Stir well to combine.

Step 7

Pour in the coconut milk, stirring to incorporate the spices into the sauce. Bring to a simmer and cook for 5 minutes.

Step 8

Add the chickpeas and browned cauliflower florets to the sauce. Stir to coat them evenly in the sauce.

Step 9

Cover the skillet and let it simmer over low heat for 15 minutes, allowing the flavors to meld and the cauliflower to become tender.

Step 10

Before serving, stir in the lemon juice and garnish with fresh cilantro.

Step 11

Serve hot over cooked basmati rice.

Nutrition Facts

Serving size	(1979.0g)

Amount per serving	% Daily Value*
Calories	2654.1

Total Fat 134.9g	0%
Saturated Fat 105.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2696.9mg	0%
Total Carbohydrate 317.8g	0%
Dietary Fiber 51.0g	0%
Total Sugars 56.2g
Protein 71.2g	0%

Vitamin D 0IU	0%
Calcium 531.1mg	0%
Iron 40.4mg	0%
Potassium 4862.0mg	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: 43.8%

Protein: 10.3%

Carbs: 45.9%