Le Famished Cat

Creamy Tomato Butter ‘Chicken’ Curry

Creamy Tomato Butter ‘Chicken’ Curry – Vegan Tomato Butter Curry

Autumn is here there is a chill in the air and warm comfort food is a must, so I am serving up this delish Creamy Tomato Butter ‘Chicken’ Curry (Vegan Tomato Butter Curry) #MeatFreeMonday dish using ZZ2 Classic Round Tomatoes.

The hearty and warming Creamy Tomato Butter ‘Chicken’ Curry is packed with all the spices and flavours that go into a butter chicken, but without using any chicken. I think it is as good as the original dish. 😁

Creamy Tomato Butter ‘Chicken’ Curry

Creamy Tomato Butter ‘Chicken’ Curry

Usually, the sauce for butter chicken is loaded with butter and cream, but this version uses coconut milk, as it is a dairy-free alternative. Coconut Milk and Coconut Oil help to give this dish a creamy luxurious texture, further complemented by the use of ripe, fresh tomatoes. Sometimes canned tomatoes can taste quite acidic and by creating our own tomato base in this recipe, we can avoid that happening.

Creamy Tomato Butter ‘Chicken’ Curry

I used the classic round variety, which are very versatile, and an economical choice when preparing tomato sauce like in this recipe.

This dish is:

  • Dairy-free
  • Vegan
  • Gluten-free

Stay warm,

Love Cat

 Vegan Tomato Butter Curry

Creamy Tomato Butter ‘Chicken’ Curry – Vegan Tomato Butter Curry

Creamy Tomato Butter ‘Chicken’ Curry

Course Main Course, Side Dish
Cuisine Indian
Keyword butter chicken, creamy, indian, spices, tomato, vegan
Servings 2


  • 1 large cauliflower head cut into florets (around 800g)
  • 2 cans of coconut milk
  • 1 tsp grated ginger
  • Salt and Pepper
  • 2 tablespoons of coconut oil
  • 2 spring onions finely diced
  • 1 tbsp. garam masala
  • 2 teaspoons curry powder mild
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • 1 tsp sugar
  • 5 Classic ZZ2 tomatoes
  • ½ cup fresh coriander
  • Basmati rice for serving


  • Begin by removing the skin of your tomatoes. To do this, drop them into a pot of boiling water using a spoon.
  • After about 30 seconds, remove from the boiling water and skins should peel off very easily in a bowl of cool water. 
  • Chop the tomatoes roughly and set aside set your oven to grill at 200c and line a baking tray with baking paper In a bowl, combine the cauliflower with 1 tbsp. of coconut oil (melted) and a few tbsp. of your coconut milk – you just need to ‘wet’ the cauliflower. 
  • Now using your hands, rub in half of your grated ginger and a ½-teaspoon of salt and pepper. Leave to soak up the flavours for 10 minutes or so 
  • Now, spread the cauliflower in an even layer on the prepared baking tray and grill for 5 minutes, or until the cauliflower gets a nice golden colour 
  • While this is happening, heat remainder coconut oil in a pan and fry your spring onions until brown. 
  • Now add the remaining ginger, sugar and spices and cook for another minute or soThen, add chopped up tomatoes and around 1 ½ cups of coconut milk. (basically half) 
  • Remove cauliflower from the oven and add to the pan. Bring the sauce to boiling point and then reduce heat and cook until cauliflower is soft. 
  • If the sauce gets too thick, add remaining coconut milk to thin out. Remove from the heat and stir in the coriander, season with salt and pepper according to taste, serve over bowls of rice and enjoy!

Disclaimer: This is a paid for recipe, created for ZZ2 tomatoes 

Creamy Tomato Butter ‘Chicken’ Curry - Vegan Tomato Butter Curry 6

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