Vegan Butter Chicken with Jackfruit and Chickpeas

Name: Vegan Butter Chicken with Jackfruit and Chickpeas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 0.5 lb shiitake mushrooms; 2 cans canned jackfruit; 2 cans canned chickpeas; 1 large onion, finely chopped; 2 tbsp minced garlic; 2 tbsp minced ginger; 15 oz tomato sauce; 2 tbsp vegan butter; 15 oz coconut milk; 1.25 tsp turmeric powder; 1.25 tsp cumin powder; 1.5 tsp coriander powder; 1 tsp red chili powder; 1 tsp garam masala; 1 tsp salt; 1 tsp sugar; 2 tbsp dried fenugreek leaves; 1 small bunch cilantro, finely chopped; 0.25 cup water

This vegan butter chicken-style curry is rich, creamy, and deeply spiced without any dairy or meat. Jackfruit, chickpeas, and shiitake mushrooms simmer in a tomato-coconut sauce for a hearty dinner that pairs beautifully with rice or naan.

Servings4 Portions

Prep Time20 Mins

Cook Time35 Mins

Difficulty

Intermediate

Ingredients

shiitake mushrooms
0.5 lb
canned jackfruit
2 cans
canned chickpeas
2 cans
large onion, finely chopped
1
minced garlic
2 tbsp
minced ginger
2 tbsp
tomato sauce
15 oz
vegan butter
2 tbsp
coconut milk
15 oz
turmeric powder
1.3 tsp
cumin powder
1.3 tsp
coriander powder
1.5 tsp
red chili powder
1 tsp
garam masala
1 tsp
salt
1 tsp
sugar
1 tsp
dried fenugreek leaves
2 tbsp
cilantro, finely chopped
1 small bunch
water
0.3 cup

Step-by-Step Instructions

Finely chop the onion and slice or roughly chop the shiitake mushrooms. Drain and rinse the jackfruit and chickpeas; shred any large jackfruit pieces with your fingers or a fork.

Mince the garlic and ginger, keeping them separate so they can be added at the right stages.

Melt the vegan butter in a large pan over medium heat until lightly bubbling. Add the onion, salt, turmeric, and chili powder, then cook for about 2 minutes, stirring often.