Quick and Easy Vegan Butter Chicken

Ingredients

• 454 g (1 lb)soy protein (the recipe uses 200 g pressed tofu and 1 cup dried soy curls)
• 1onion, diced
• 30 ml (2 tbsp)creamed coconut (or vegan butter, or water)
• 30 ml (2 tbsp)curry powder
• 5 ml (1 tsp)garlic powder
• 1 can, 283 g (10 oz)tomato sauce
• 1 can, 283 g (10 oz), or 240 ml (1 cup)coconut cream, or cashew cream
• 180 ml (3/4 cup)water
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)pepper
• 2.5 ml (1/2 tsp), optionalcayenne

Instructions

1. 1

   Fry the aromatics

   Set a large frying pan over medium-high heat. Add the creamed coconut, onion, garlic powder, curry powder and, if using, cayenne. Fry until lightly browned, about 3 minutes.

2. 2

   Cook the soy

   Add the rehydrated soy curls and/or tofu and fry for 4 minutes.

3. 3

   Add the sauce

   Pour in the tomato sauce, water and coconut cream, then add the salt and pepper. Stir to combine.

4. 4

   Simmer until thick

   Partly cover the pan, leaving about a quarter uncovered, and simmer over low heat for 10–14 minutes, or until the sauce is thick and creamy.

5. 5

   Adjust the seasoning

   Take the pan off the heat and taste. Add more salt, pepper, cayenne, spices or sugar as needed.

6. 6

   Serve the curry

   Serve over rice or a grain of your choice, with coriander and/or spring onions as a garnish.

What is vegan butter chicken?

Butter chicken is an Indian restaurant-style curry known for its tomato-based sauce and mellow, rich texture. This plant-based version swaps the chicken for soy protein and uses coconut cream to make the sauce creamy.

The recipe takes a quick, one-pan route: fry the aromatics, add the protein and simmer everything together. Curry powder keeps the seasoning straightforward for a weeknight meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 27g protein, 24g carbs, 22g fat.

The soy protein supplies most of the protein, while the soy curls and any grain served alongside contribute carbohydrates. Coconut cream and creamed coconut are the main sources of fat, and tomato sauce adds some carbohydrates. Serve with rice and a generous side of vegetables to make the plate more balanced.

Choosing the soy protein

Tofu: Pressed tofu gives the curry substantial pieces that hold their shape as they simmer. Cut or break it into bite-sized pieces before adding it to the pan.

Soy curls: Rehydrate them before cooking, as specified in the method. If using both tofu and soy curls, divide the stated soy protein amount between them.

Building the flavour

Coconut base: Creamed coconut helps the onion and spices fry, while coconut cream enriches the finished sauce. Vegan butter is an alternative for frying; water is another option if you prefer not to use oil.

Spice blend: Curry powder and garlic powder make up the main seasoning, with cayenne available for extra heat. Frying them briefly with the onion helps bring their flavour into the sauce.

Getting a creamy sauce

Even simmer: After adding the liquids, stir well and keep the pan at a low simmer. Leaving part of the pan uncovered lets the sauce reduce as it cooks.

Texture cue: The recipe is ready when the sauce looks thick and creamy, after 10–14 minutes. Stir occasionally so the sauce heats evenly and does not catch on the bottom.

Seasoning to taste

Salt and pepper: The recipe gives a starting amount, but the finished sauce may need adjusting. Taste after simmering, then add more a little at a time.

Heat: Cayenne is optional, so leave it out for a milder curry or add more at the end if you want a hotter finish. A little extra curry powder can also deepen the spice flavour.

Serving the curry

Rice: Serve the curry over rice to soak up the creamy tomato sauce. Another grain of your choice works too.

Garnish: Coriander and spring onions are optional finishing touches. Add them just before serving for a fresh contrast to the rich sauce.

Recipe notes & tips

• Rehydrate soy curls before adding them to the pan.
• Cut tofu into pieces small enough to coat well in the sauce.
• Use a large frying pan so the soy protein can fry without crowding.
• Keep the simmer low and leave part of the pan uncovered to help the sauce thicken.
• Taste the sauce at the end before adding more salt or spice.
• Prepare rice or your chosen grain while the curry simmers.

Variations

• Cashew cream: Use 240 ml (1 cup) cashew cream in place of the coconut cream.
• Milder curry: Leave out the optional cayenne.
• Spicier sauce: Add extra cayenne gradually when adjusting the seasoning.
• Tofu-only version: Use pressed tofu as the soy protein instead of soy curls.
• Soy-curl version: Use rehydrated soy curls in place of tofu.

Common mistakes to avoid

• Adding dry soy curls: Rehydrate them before they go into the pan, as the method specifies.
• Skipping the first fry: Give the onion and spices about 3 minutes to become lightly browned.
• Boiling the sauce hard: Keep it at a low simmer so it thickens gently.
• Covering the pan fully: Leave about a quarter uncovered to let the sauce reduce.
• Seasoning without tasting: Check the sauce at the end and adjust the salt, pepper and spices to your preference.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions