This vegan butter chicken is decadent and flavorful! Super easy to make and tastes just like the real deal.
- 1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- 1 ½ cups vegetable broth, divided
- 2 tablespoons vegan butter
- 1 medium onion, diced
- 16 ounces seitan* (cut into 1-inch pieces)
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 (14 ounce or 400 gram) can fire roasted tomatoes
- 1 tablespoon tomato paste
- Salt & pepper, to taste
- Fresh cilantro
- Cooked basmati rice**, for serving
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Place the cashews and ¾ cup of broth into a blender or food processor fitted with an s-blade. Blend to a smooth paste.
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Melt the butter in a large skillet over medium heat, then add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
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Add the seitan to the skillet. Cook the seitan with the onion, stirring frequently, until it begins to brown, about 5 minutes.
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Stir in the garlic, ginger, garam masala, cumin, and paprika. Stir to coat the seitan with the spices and continue cooking everything for about 1 minute, until very fragrant.
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Stir in the remaining ¾ cup of broth, diced tomatoes, and tomato paste.
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Raise the heat and bring the liquid to a boil. Lower the heat and simmer everything for about 10 minutes, stirring occasionally.
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Stir in the cashew mixture. Continue cooking everything until the sauce comes back up to a simmer.
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Remove the skillet from heat and season the curry with salt and pepper to taste. Sprinkle with fresh cilantro.
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Serve with basmati rice.
*If you use my homemade seitan, you'll need about 1 ½ batches.
**Nutrition information does not include rice.