Savor the flavor of this delicious vegan twist on the classic Indian dish - butter chicken! With its creamy texture and savory aroma, it's the perfect choice for a warm and satisfying weeknight supper. And if you're looking for a bit of variety, try swapping out the cauliflower for chickpeas! You'll still enjoy the same mouthwatering taste and have enough for leftovers to take to work the next day.

Cooking instructions

1. In a large bowl, whisk together half of the turmeric, garam masala and salt
2. Mix in all of the ground cumin, lemon juice, and cornstarch thoroughly. Set this lemon juice mixture aside
3. Heat half of the oil in a large pan
4. Add onions and cook until they begin to brown
5. Add the cauliflower and cook over medium heat until it begins to brown and soften (about 8 minutes)
6. Allow the cauliflower to cool slightly, then pour into the bowl with the lemon juice mixture
7. Toss to coat, then set aside
8. Add the rest of the oil to the large pan
9. Add the vegan butter, garlic, ginger, and tomato paste. Stir for about 1 minute
10. Add tomato sauce and broth, stirring to combine
11. Stir in remaining tumeric, garam masala, and salt
12. Add paprika, cayenne pepper, and cinnamon
13. Combine thoroughly and bring to a boil, stirring occasionally
14. Reduce to a simmer
15. Stir in coconut cream, cauliflower, and simmer uncovered until cauliflower is fork-tender and sauce has thickened (15-20 minutes)
16. Serve over rice with a dollop of vegan yogurt and cilantro

Enjoy!