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 choice.

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 took place fairly just a few years in the past once I was talking at a vegan competition (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 therefore 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 stated “oh, I‘ve obtained to create a recipe once I get residence“!

And I did.

I did a little analysis 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 all the time enhance the cashew cream or coconut milk if you happen to like. For me, the steadiness of taste and richness is excellent.

To save lots of time, you would possibly wish to go for the coconut milk model. Nonetheless, I’ll say that the cashew cream model makes this plant-based butter hen recipe particularly scrumptious!

So in case you have the time (and actually, it doesn’t take that lengthy) make the cashew cream! You should use the cashew cream recipe from this publish – works a attraction.

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

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Vegan Butter Hen Recipe

Course entree, Foremost Course

Key phrase butter hen, chickpeas, curry, gluten-free, potatoes, tomatoes

Elements

• 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-compulsory
• 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-compulsory, use to style
• lemon wedges for serving

Directions

• 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 means of for a minute. Add tomatoes, chickpeas, and potatoes. Flip warmth to excessive, and produce 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 means of. If utilizing cilantro, add to style and stir by means of lengthy sufficient for it to wilt. Style, add extra salt and pepper if desired. Serve with lemon wedges for serving.

Notes

• Serving Solutions: Serve over cooked brown rice or different cooked grain. Attempt serving together with roti or different flatbreads, together with a candy chutney.
• Coconut Milk Be aware: Use common coconut milk. Once you open the can, there will likely be a thicker cream portion, and a extra milky water. Use just a few 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 need 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. Pink or yellow potatoes work higher than russet. For those who do use russet, simply know they may probably 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, if you happen to desire, 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.