Easy Healthy Vegan ‘Butter Chicken’ Curry

Name: Easy Healthy Vegan 'Butter Chicken' Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 sweet potatoes; 2 small onions; 2 garlic cloves; 1/2 cups75g cashews (soak them a night before ideally, or for at least 2 hours in hot water); 1 cup/225g tomato sauce; 5 tbsp coconut cream; 1 tsp turmeric powder; 1 tsp coriander seeds; 1 tsp caraway seeds; 1 tsp of cumin seeds; ¼ cinnamon powder

This Easy Healthy Vegan ‘Butter Chicken’ Curry is the bomb. It’s thick, it’s creamy, it’s just so delicious and you need to make this ASAP.

Now, I am not gonna sit here and convince you that sweet potatoes taste just like chicken, because it really doesn’t. However, I had to create that sauce that tastes similar, and I did. Then, I needed chunks that are in the place of the chicken, so I thought to use sweet potatoes.

Do let me know how you found this Easy Healthy Vegan ‘Butter Chicken’ Curry if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!

More Vegan Curry Recipes:

1. Easy Healthy Vegan Kadai Curry
2. Easy Vegan Lentil & Potato Mahkani Curry
3. Oil-Free Vegan Cauliflower Korma Curry Recipe

Easy Healthy Vegan 'Butter Chicken' Curry

Elena

‘Butter’ – the sauce caries the name mostly for its creaminess which has nothing to do with dairy. It comes from soaked cashews and coconut milk (tip: soaked cashews the night before, it makes things easier).

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Main Course

Cuisine Indian

Servings

Calories 481 kcal

Ingredients

2 sweet potatoes
2 small onions
2 garlic cloves
1/2 cups75g cashews soak them a night before ideally, or for at least 2 hours in hot water
1 cup/225g tomato sauce
5 tbsp coconut cream
1 tsp turmeric powder
1 tsp coriander seeds
1 tsp caraway seeds
1 tsp of cumin seeds
¼ cinnamon powder

Instructions

Preheat the oven to 180°C (350°F).
Peel the sweet potatoes and cut them into pieces (see the video). Bake in the oven for 30 minutes.
Cut the onion and the garlic into small pieces. Fry them in a pan with a little bit of oil or water for 5 minutes.
In the meantime, blend the presoaked cashews with ¼ cups of water.
Grind the coriander, cumin and caraway seeds together.
Add the cashew cream, coconut cream, tomato sauce, and the spices to the pan and stir everything together. Cook it for 10 minutes to let all of the flavors combine.
Add the baked sweet potatoes to the pan and cover with the sauce.
Enjoy on its own or serve with rice, naan bread, or other grain!

Notes

Store the cooled leftovers in an air-tight container in the fridge for up to 3 days!

Nutrition

Calories: 481kcal

Keyword butter chickean, dinner, easy, gluten free, healthy, lunch, quick, recipe, vegan

Tried this recipe?Let us know how it was!

SHOP FOR EQUIPMENT FOR THIS RECIPE:

Don’t have the needed equipment to make this recipe? Don’t worry, I got you covered!
I have linked you below with all the equipment you may need for this recipe, so that will save you the time to look for them!

1.Pestle & Mortar
2. Chopping Board
3. Food Processor
4. Sauce Pan

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Elena

Chef | Recipe Developer | Vegan Boss at VegeVega

Elena is a passionate chef and a recipe developer.
She develops vegan-friendly recipes and shares helpful vegan guides to help all vegans find the transition process easier.

Follow Elena

About Elena

Elena is a passionate chef and a recipe developer. She develops vegan-friendly recipes and shares helpful vegan guides to help all vegans find the transition process easier.