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Paleo Vegan Butter Chicken -

Paleo Vegan “Butter Chicken”

  • Author: Raj -


Note: I really like the rutabaga in here. It makes the mix a little more hearty, but they really add to the cooking time…


  • 1 large onion (sweet or yellow)
  • 1 Tbsp olive oil
  • 1 1/2 tsp salt
  • 2 cloves crushed garlic or 1 tsp garlic powder
  • 1 Tbsp grated ginger or 1 tsp ginger powder
  • 1 heaping tsp turmeric
  • 1 heaping tsp paprika
  • 3/4 tsp cayenne powder
  • 369 ml tomato paste
  • 12 cans coconut milk (depending on vegetable water-content)
  • 1 heaping Tbsp garam masala
  • 12 large carrots (peeled and thinly sliced)
  • 12 portobello mushrooms (cut into 3/4″ cubes)
  • 1 large eggplant (peeled and cut into 3/4″ cubes)
  • 12 medium cauliflower (cut into bite-sized pieces)
  • 1/21 cup cilantro (chopped)
  • 1 cup cashews
  • salt to taste


  • 1 large rutabaga (peeled and cut into 1/2″ cubes)


  1. We’re gonna start this off the same as the Paleo Butter Chicken: Saute onions in olive oil over medium heat in a large pot. Add 1.5 tsp salt and cook until soft and translucent.
  2. Add garlic, ginger, turmeric, paprika, and cayenne.
  3. Cook and stir continually until fragrant. As it starts to stick, you’re going to want to add the tomato paste and get everything sticking to the bottom.
  4. Add garam masala and 1 can of coconut milk.
  5. If you’re using rutabaga, add it now. Let it simmer until soft (stir often to keep from burning to pot).
  6. Add the second can of coconut milk at any time if needed.
  7. Add carrots, mushrooms, cauliflower, and eggplant.
  8. Stir often and cook until desired consistency.
  9. Stir in cilantro and cashews (keeping a pieces of each to garnish with – gotta make it pretty!)
  10. Add salt to taste.
  11. Now share the love!


Enjoy over Paleo Cumin Cauliflower Rice, or with Ashley’s amazing naan or roti (this woman is a Paleo Genius, I swear!).

  • Cuisine: Indian
The Primal Desire