Little Sunny Kitchen · by Diana★ 4.9 (15)
Vegan Butter Chicken
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 15%
CARBS 43G50% OF CAL
7G FIBER30G OTHER6G TOTAL SUGAR
FAT 18G47% OF CAL
13G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, fragrant vegan cauliflower curry made with coconut milk and warm spices. Comforting and healthy, served with rice.
mainindiancurrytofu🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon coconut oil (or substitute extra-virgin olive oil or grapeseed oil or vegan butter)
- 5 cloves garlic (minced (about 5 teaspoons))
- 2 tablespoons gingerroot (grated)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon chili powder (optional)
- 1 teaspoon salt
- 1 teaspoon granulated sugar (optional)
- 1 large cauliflower head (cut into florets (about 8 cups))
- 16 oz 500 grams tomato sauce (or passata)
- ¾ can coconut milk (full fat (14 ounce can))
- prepared basmati or brown rice
- 2 tablespoons parsley or cilantro
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 15%
CARBS 43G50% OF CAL
7G FIBER30G OTHER6G TOTAL SUGAR
FAT 18G47% OF CAL
13G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 910mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 673mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 910MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.