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This vegan version of Murg Makhni (Butter Chicken) has all the satisfying notes of a classic butter chicken, but calls for roasted cauliflower and chickpeas instead of chicken. Roasting the cauliflower helps it develop deeper flavor while the chickpeas bring a little heft to the dish. Smoked paprika and cumin add a slightly smoky flavor to the sauce, while the coconut milk makes it creamy with a mild coconut flavor. The bright color and flavor of the cilantro coconut chutney brightens up the dish and has a cooling effect when eating with the butter cauliflower.
Notes from the Food & Wine Test Kitchen
Our test kitchen cooks suggest using Frontier Co-op Garam Masala, as it is pretty close to the North Indian garam masala that is traditionally used in this curry. Another option is the Burlap and Barrel “Floyd Cardoz” garam masala.
Make ahead
Refrigerate the butter cauliflower and chickpeas for up to three days or freeze for up to three months.
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