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20 Minute Vegan Butter Chicken

  • Author: Liv B
  • Yield: serves 2-3 1x


Easy, weeknight vegan butter chicken. Best served with rice and naan!



  • 3 tbsp vegan butter
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 2 cups chopped vegan chick’n or tofu (or store-bought protein of choice)
  • 1 tbsp garam masala
  • 1 tsp curry powder
  • 1 tsp ginger
  • 1 tsp ground coriander
  • pinch of salt
  • 1/3 cup tomato paste
  • 1/4 cup water
  • 400 ml can full fat coconut milk

Rice and naan for serving!


  1. If cooking rice to go with this, cook according to package directions.
  2. To a large frying pan on medium heat, add the vegan butter, garlic and onion and cook 3 minutes, until onion becomes translucent.
  3. Add the vegan chick’n and all the spices and stir to combine.
  4. Add the tomato paste and water. Stir to combine. Add the coconut milk and stir again until combined. Bring to a gentle simmer for 15 minutes, stirring frequently, until thickened slightly.
  5. Serve hot, over rice. Naan bread too! You can often find accidentally vegan naan at the grocery store. Some brands have dairy in them to check for that!

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