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4.88 from 8 votes

Vegan Butter "Chicken" Bowls

Crispy butter chicken-inspired soy curls, served over rice with pickled veggies and mint chutney.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Servings: 4
Calories: 430kcal
Author: Lauren Boehme


Butter "Chicken"

  • 8 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.
  • 2 teaspoons Salt, divided
  • 1/3 Cup Cornstarch
  • 1/4 Cup Olive oil or vegetable oil
  • 1 Cup Coconut cream or full fat coconut milk
  • 1 Cup Canned tomato sauce (tomato puree not ketchup)
  • 1 teaspoon Lemon juice
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Cayenne pepper
  • 1 teaspoon Ginger powder
  • 2 Cloves Garlic, chopped
  • 1 Tablespoon Maple syrup or agave

Mint Chutney

  • 1 Fresh jalapeno, de-seeded and sliced
  • 1 Cup Mint, fresh
  • 1 Cup Cilantro, fresh
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cane sugar
  • 1/4 teaspoon Garam Masala
  • 1 Tablespoon Lemon juice
  • 2 Cloves Garlic
  • 1/4 Cup Water
  • 1/4 Cup Silken tofu, optional for thicker chutney

For The Bowls

  • Rice for serving
  • Pickled red onions and cucumbers


  • Once you have soaked and drained the soy curls, put them in a large mixing bowl. Then sprinkle 1 teaspoon of salt over them and the cornstarch. Toss to coat them in the salt and cornstarch.
  • Heat the olive oil on medium high in a large non-stick skillet. Then add the soy curls. Sauté the soy curls, reducing heat as needed until the soy curls are nice and brown. About 10-15 minutes.
  • While the soy curls brown, make the butter sauce. In a large mixing bowl whisk together the coconut milk, tomato sauce, lemon juice, spices(as well as the remaining 1 teaspoon of salt), garlic and maple syrup until fully combined.
  • Once the soy curls are nice and brown and crispy, pour the sauce into the skillet. Toss to coat all the soy curls, then let simmer for a 1-2 minutes or until the sauce thickens up and fully coats the soy curls. Turn off the heat.
  • Now, make the chutney. Add all the chutney ingredients to a food processor and blend, scraping down the sides as needed until the chutney is smooth. This may take a few minutes.
  • Serve a bowl of rice with the soy curls on top, top that with the mint chutney and pickled veggies.



I like to use THIS recipe to make the pickled onions and cucumbers. I just do half a red onion and half a cucumber. 


Calories: 430kcal | Carbohydrates: 38g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 636mg | Potassium: 324mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1107IU | Vitamin C: 16mg | Calcium: 230mg | Iron: 8mg