Veggie butter 'chicken'

Garam masala is a genius spice. I love the aromas of this veggie butter 'chicken' dish. Im a sucker for flavour. I make sure all my meals are packed full of a rainbow of vegetables. Eat the rainbow feel like the rainbow. This recipe makes a significant portion of food that could feed 4-6 EASY. Top with fresh herbs, coconut yogurt and crunchy crushed nuts. YUM. 

If you have a slow cooker its a great idea to let it simmer for a few hours, slow cooking will bring out all those yummy flavours!! You may wish to let it cook whilst at work, or overnight for a week of meal prep.

Serves: 4-6



4 tsp Garam masala

2 tsp Ginger 

2 tsp Coriander 

2 tsp Turmeric 

2 tsp Cumin

2 tsp cardamom

 2 tsp paprika 

2 tsp sea salt

1 tsp of chilli or hot sauce *optional

  • 1 onion 

  • 3 clove garlic

  • 2 carrots

  • 1 head broccoli

  • 2 large zucchini

  • 1 red bell pepper capsicum

  • 1 can organic chopped tomatoes

  • Juice of 1 small lemon

  • 3 tbs coconut oil

  • 1 cups of water 

  • 1 can coconut milk

  • 1-2 tbs of tapioca starch to thicken

To serve:

  • Unsweetened Coconut yogurt 

  • Nuts and seeds 

  • 1 lemon sliced 

  • Rice of choice or cauliflower rice 


  1. In a large frypan heat the coconut oil. Finely chop the onion and pan fry until tender, reduce the heat add chopped garlic and the dry spices and stir while cooking for a few minutes. We want the spices to become very fragrant and flavoursome!! 

  2. Add your veggies , 1 cup of water and 1 can of organic tomatoes and simmer. If you don’t have a large enough pan, you can use a large pot. 

  3. Cook on a medium heat for an hour. Toward the end of cooking, add your can of full-fat coconut milk and stir. If you wish to thicken, the sauce adds 1-2 tbsp of tapioca starch and stir till desired consistency.  

  4. Serve with rice, coconut yogurt, crushed nuts and a slice of lemon.


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