Vegan Butter Hen is a wholesome, scrumptious model of Butter Hen. This butter hen recipe is meat-free, dairy-free, vegan, gluten-free, oil-free, and soy-free, with a nut-free possibility.
This no butter no hen recipe is present in Dreena’s Sort Kitchen… has been a favourite with readers for years – learn on!
This vegan butter hen recipe happened fairly a number of years in the past once I was talking at a vegan pageant (Ottawa VegFest). Throughout some meals chat with a volunteer (hello Natalie!) on the occasion, the subject of veganizing butter hen got here up.
As I’ve been vegan for thus lengthy, I’ve by no means tried butter hen. However I do know the way a lot folks love the dish.
Chatting with Natalie, she talked about she made a vegan butter hen dish and I mentioned “oh, I‘ve obtained to create a recipe once I get dwelling“!
And I did.
I did some research on the flavors and parts of the dish and created my very own ‘healthied’ up vegan butter hen.
My “No Butter No Hen” is abundantly flavorful – wealthy but not heavy. You’ll be able to at all times improve the cashew cream or coconut milk should you like. For me, the stability of taste and richness is excellent.
To avoid wasting time, you would possibly wish to go for the coconut milk model. Nevertheless, I’ll say that the cashew cream model makes this plant-based butter hen recipe particularly scrumptious!
So if in case you have the time (and actually, it doesn’t take that lengthy) make the cashew cream! You need to use the cashew cream recipe from this publish – works a allure.
That’s it, let’s get to this vegan butter hen, already! Let me know the way you prefer it within the feedback.
I’d love to listen to the way you serve it, and whether or not you go for the cashew or coconut model.
Take pleasure in! x Dreena
Vegan Butter Hen Recipe
Components
- 2 cups chopped onion
- 3/4 cup coconut cream or cashew cream (see hyperlink in notes) use coconut cream for nut-free model: 1 small can (160 ml) common coconut milk (take away 2-3 tbsp of coconut water to saute), see be aware
- 1 tbsp garam masala
- 1 tsp cumin seeds
- 1/2 tsp cinnamon
- 1 tsp floor coriander
- 1/4 tsp crushed pink pepper flakes
- 1 – 1 /4 tsp salt
- black pepper to style non-obligatory
- 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 pink or yellow potatoes not russet, see be aware (roughly 2 lbs)
- 1 tbsp grated recent ginger see be aware
- 1/4 – 1/2 cup chopped recent cilantro non-obligatory, use to style
- lemon wedges for serving
Directions
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In a big pot over medium-high warmth, add the onion, 2-3 tbsp coconut milk (see be aware), and the spices and salt. Saute, stirring often, for 6-7 minutes. Add extra of the coconut milk if wanted, if combination is sticking. After this time, add the garlic, and stir by for a minute. Add tomatoes, chickpeas, and potatoes. Flip warmth to excessive, and convey combination to a boil. As soon as it reaches a boil, cut back warmth to low, cowl, and let simmer coated for 25-Half-hour, till potatoes are fork tender. Add ginger, and remaining coconut milk or cashew cream (use as a lot as you want, or as little) and stir by. If utilizing cilantro, add to style and stir by lengthy sufficient for it to wilt. Style, add further salt and pepper if desired. Serve with lemon wedges for serving.
Notes
- Serving Ideas: Serve over cooked brown rice or different cooked grain. Strive serving together with roti or different flatbreads, together with a candy chutney.
- Coconut Milk Be aware: Use common coconut milk. Whenever you open the can, there shall be a thicker cream portion, and a extra milky water. Use a number of tablespoons of the milky water to saute, then add the remaining cream to complete. If utilizing cashew cream, merely saute in 2-3 tbsp of water. If you would like a lower-fat model, use much less cream, 1/2 cup or much less.
- Potato Be aware: Use potatoes that may maintain their form after cooking. Purple or yellow potatoes work higher than russet. For those who do use russet, simply know they are going to possible break down extra within the sauce.
- Ginger Be aware: I like including the ginger on the finish of cooking to maintain it vibrant. You’ll be able to add it earlier whereas sautéing the spices, should you want, or divide including the ginger between the sauce and ending.
This publish was initially printed February 2018 and has been up to date for February 2024.
