Vegan Butter Chicken is a healthy, delicious version of Butter Chicken. Meat-free, dairy-free, vegan, gluten-free, oil-free, and soy-free, with a nut-free option…

Ingredients   [ For 7 to 8 people ]    [   Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

• 2 cups chopped onion
• 1/2 – 3/4 cup coconut cream or cashew cream (see link in notes) use coconut cream for nut-free version: 1 small can (160 ml) regular Coconut Milk (remove 2-3 tbsp of coconut water to saute), see note
• 1 tbsp garam masala
• 1 tsp cumin seeds
• 1/2 tsp cinnamon
• 1 tsp coriander
• 1/4 tsp crushed red pepper flakes
• 1 tsp salt
• black pepper to taste optional
• 3 cloves garlic minced
• 1 28 oz can crushed tomatoes
• 2 14 / 15 oz cans chickpeas rinsed/drained (about 3 1/2 cups)
• 5 cups cubed red or yellow potatoes not russet, see note (roughly 2 lbs)
• 1 tbsp grated fresh ginger see note
• lemon wedges for serving

Preparation Method

1. In a large pot over medium-high heat, add the onion, 2-3 tbsp coconut milk (see note), and the spices and salt. Saute, stirring occasionally, for 6-7 minutes.
2. Add more of the coconut milk if needed, if the mixture is sticking.
3. After this time, add the garlic, and stir through for a minute.
4. Add tomatoes, chickpeas, and potatoes.
5. Turn heat to high, and bring mixture to a boil.
6. Once it reaches a boil, reduce heat to low, cover, and let simmer covered for 20 minutes.
7. Add ginger, and remaining coconut milk (or equivalent amount of cashew cream) and stir through.
8. Taste, add additional salt and pepper if desired. Serve with lemon wedges for serving.

Enjoy it!!

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