Name: Vegan Butter Chicken Cauliflower and Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 3.5 oz tempeh (cubed); 8 cauliflower florets (fresh or frozen); 2 tbsps oil; 1 tsp ginger (minced); 3 cloves garlic (minced); 2 teaspoons garam masala; 1 teaspoon turmeric; 1/4 tsp ground cumin; 1/4 tsp ground cardamom; 1 tsp red chilli powder; 3 small tomatoes (pureed); 1 cup coconut milk; Salt and pepper (to taste); Chopped cilantro for garnish (optional)

Why Make This Recipe

Vegan Butter Chicken Cauliflower and Tempeh is a delicious and comforting dish that brings the flavors of traditional butter chicken to a plant-based version. It’s perfect for those who want to enjoy a hearty meal without using meat. With its rich spices and creamy texture, this dish satisfies both the taste buds and dietary needs. Plus, it’s easy to make and can be served with rice or bread for a complete meal.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

How to Make Vegan Butter Chicken Cauliflower and Tempeh

Ingredients

3.5 oz tempeh (cubed)
8 cauliflower florets (fresh or frozen)
2 tbsps oil (See notes)
1 tsp ginger (minced)
3 cloves garlic (minced)
2 teaspoons garam masala
1 teaspoon turmeric
1/4 tsp ground cumin
1/4 tsp ground cardamom
1 tsp red chilli powder (might be spicy)
3 small tomatoes (pureed)
1 cup coconut milk (See Notes)
Salt and pepper (to taste)
Chopped cilantro for garnish (optional)

Directions

In a small bowl, combine the garam masala, turmeric, and cumin.
Cut the tempeh into cubes and add it to a bowl.
If using frozen cauliflower, thaw it and drain properly. Rinse fresh, chopped cauliflower. Add to the bowl with tempeh and season with 2 teaspoons of the spice blend.
Heat a pan with 2 tablespoons of oil and add the tempeh and cauliflower. Cook until brown.
Add the ginger, garlic, cardamom, chili, and the remaining spices to the pan. Toast until fragrant, then add the tomato purée.
Stir in the coconut milk, salt, and pepper. Make sure to scrape the flavorful bits from the bottom of the pan. Reduce heat and cook until it thickens for about 5 minutes.
Serve with rice and garnish with cilantro.

How to Serve Vegan Butter Chicken Cauliflower and Tempeh

Vegan Butter Chicken Cauliflower and Tempeh can be served over steamed rice or with warm naan bread. The creamy sauce pairs well with both, allowing you to soak up all the delicious flavors. A side of fresh salad or roasted vegetables can add some crunch and balance to the meal.

How to Store Vegan Butter Chicken Cauliflower and Tempeh

To store leftovers, let the dish cool completely at room temperature. Transfer it to an airtight container and place it in the fridge. It can be kept for up to 3-4 days. If you want to store it longer, consider freezing it in an airtight container, where it can last for up to a month.

Tips to Make Vegan Butter Chicken Cauliflower and Tempeh

Make sure to toast the spices well to enhance their flavors.
You can adjust the heat level by using less chili powder if you prefer a milder dish.
For an even richer flavor, let it simmer a bit longer.

Variation

You can customize this recipe by adding other vegetables like spinach or peas. You may also substitute tempeh with chickpeas for a different texture. If you want to make it gluten-free, ensure the tempeh you choose is certified gluten-free.

FAQs

Can I use other types of plant protein instead of tempeh?
- Yes, you can use tofu or even chickpeas as replacements for tempeh.
Is this dish spicy?
- The dish can be spicy due to the red chili powder. You can reduce the amount if you prefer less heat.
Can I make this dish ahead of time?
- Yes, you can prepare it ahead of time and reheat it when ready to serve. The flavors will also deepen if stored overnight.