Vegan Butter Chicken


  • 1/2 cup raw cashews + 1/2 cup unsweetened almond milk or water
  • 1 tbsp coconut oil (use vegetable stock or water if you prefer)
  • 1 tbsp fresh ginger, minced
  • 3 clove garlic, minced
  • 1 medium white onion, finely diced
  • 2 tsp mild chili powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tbsp pure maple syrup
  • 1 – 28 oz can diced tomatoes, with the juice
  • 1 package organic firm or extra firm tofu, pressed and cubed
  • salt and pepper, to taste


  • Press your tofu for at least 20 minutes.
  • Place the raw cashews and almond milk in a high speed blender and mix until completely smooth. Set aside.
  • In a large pan, heat the coconut oil over medium heat.
  • Add the ginger, garlic and onion and cook for 5 minutes while stirring.
  • Add all the spices and cook for a few more minutes.
  • Add the diced tomatoes, maple syrup, cubed tofu and cashew mixture. Mix well and simmer for 10 minutes.
  • Season with salt and pepper, if needed.
  • Serve with white, brown or quinoa rice and fresh cilantro.


Serving Size: 1/4 of recipe Calories: 307 Sugar: 7.5 g Sodium: 377 mg Fat: 20 g Carbohydrates: 18 g Fiber: 4 g Protein: 15 g

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