Vegan (No) Butter (No) Chicken Curry

This is a vegan version of my butter chicken curry:)

I personally don't like to use fatty coconut milk to make any vegan dish

so there is a reduced fat option in the ingredient list for sauce.

Please select either coconut yogurt with sugar or coconut milk.

Ingredients for 3 portions

( for tofu chicken cubes )

400g extra firm tofu

4tbsp coconut yogurt

1tsp vegan broth (powder)

(for curry sauce)

25g oil (olive oil)

5g minced garlic

5g minced ginger

1cup tomato puree

30g peanut butter

100g coconut milk

1/2 cup water

(for masala )

1tsp cumin seeds

1tsp cumin powder

1tsp koriander powder

1tsp turmeric powder

1tsp Rajma masala

1tsp salt

Step1

Preheat oven for 200℃

Marinate tofu cubes with vegan both and coconut yogurt.

Step 2

Bake the tofu for 15-20 minutes at 200℃

Sprinkle some black pepper.

Step 3

Prepare all the spices in a bowl.

Step 4

Warm oil in a frying pan.

Roast minced garlic and ginger until golden then add peanut butter.

Step 5

Add tomato puree and fry the puree ( Yes , fry the puree ) until you see some floating oil on the surface.

It takes about 5-7minutes.

Step 6

Add the spices on the oil and stir it well until fragrant.

Step 7

Keep heating this tomato sauce until it becomes like thick tomato mark.

Step 8

Pour in 1/2 cup of water.

Keep cooking water until the sauce is thickened.

Step 9

Finally add coconut milk to make the sauce creamy.

Step 10

Toss the baked tofu in curry sauce.

Serve it with freshly chopped coriander leaves or parsley :)

This dish is very tasty when it's cooled as well.

So this is a meal prep friendly food.

At an event in March 2025 I served this tofu curry with some millet.

How to cook millet

(Rinsed Goldhirse 250g /water 500g/ 1/2tsp salt)

Just cooked for 20 minutes/steamed for 5 minutes.