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Not Butter Chicken Curry

Not Butter Chicken Curry

A plant-based version of a family favorite.  Soy curls cooked in a creamy spiced tomato sauce.

Servings 8
Author Rachael Hutchings, www.LaFujiMama.com


  • 2 1/2 cups soy curls
  • 1 large red onion, chopped
  • 1 tablespoon fresh grated ginger
  • 3 cloves garlic, minced
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper powder (Indian chili powder if you have it)
  • 1 can (28-ounces) crushed tomatoes
  • 1 teaspoon fine grain sea salt
  • 2 tablespoons maple syrup, or sweetener of your choice
  • 1/2 -- 1 can (13.66-ounces) coconut milk
  • fresh cilantro, to garnish


  1. Soak the soy curls in warm water for 10 minutes. Drain them when you are ready to add them to the curry.

  2. Heat a large frying pan over medium heat, then add the onion, ginger, and garlic and saute for around 5 minutes or until the onion is clear, adding water as necessary to prevent burning.

  3. Add the garam masala, cumin, turmeric, coriander, smoked paprika, and cayenne pepper powder and stir together, letting the mixture cook for 1 minute, while you continue to stir.

  4. Add the crushed tomatoes and mix well, then add the drained rehydrated soy curls and stir to combine.

  5. Reduce the heat to maintain a simmer and cook for 20 minutes, stirring occasionally.

  6. Stir in the salt, maple syrup, and coconut milk, then simmer, uncovered for an additional 10 minutes, stirring occasionally. Garnish the curry with fresh cilantro and serve with rice or flatbread.

Recipe Notes

*Depending on how rich and creamy you want the dish to be, add more or less coconut milk.

*This dish is perfect for making ahead of time because the flavor is even better after about 24 hours.