Vegan Butter Chicken Dahl Bowl

Vegan Butter Chicken Dahl Bowl

Dinner Entrée. Main Course. Indian Fusion.


Butter Chicken

1 Package of Firm Tofu (sliced into equal parts and then broken by hand)
2 TBS of Olive Oil
2 TBS of cornstarch
1 TBS of Smoked Paprika
½ TBS of Salt

Red Lentil Dahl

1 Cup Red Lentils (rinsed)
1 Cup Veggie Stock
1 Can of Coconut Milk
1 Large Onion (diced)
4 Celery Stalks (chopped into small pieces)
1 Can of Diced Tomatoes
4 Closes of Garlic (minced)
1 Large Piece of Fresh Ginger (freshly grated)
One small can of tomato paste
One-half cup of tomato sauce
2 TBSP Olive Oil


1 TBS of Garam Masala
1 TSP of Cinnamon
1 TSP of Coriander
1 TSP of Ground Cumin
1 TSP of Ground Black Pepper
1 TSP of Cumin
1 TSP of Salt
1 TBS of Maple Syrup
1 TBS of Tamari Sauce (Soy Sauce)

Cucumber Salad (Side)

1 Large English Cucumber (sliced into small half-moon shapes)
1 Half Red Onion (sliced into very thin half-moon shapes)
1/8 of a cup of Organic Raw Apple Cider Vinegar
1 TSP of Salt

Red Pepper Garnish (On Top)

1 Red Pepper (sliced into thin quarter-moon shapes)
1 Jalapeno (minced)
A Handful of Fresh Cilantro (finely chopped)
1 Lemon (fresh squeezed juice)

Wild Rice (Cooked)

Cooking Instructions

Red Lentil Dahl
  1. Place olive oil in a large pot and bring to medium-low heat. Add diced onions and cook until translucent. Add garlic and cook until golden. Add all of the spices and tamari, plus maple syrup. Add freshly grated ginger to the pot. Add celery and cook everything medium-low until fragrant.
  2. Add red lentils to the pot and cook until the onions, spices, and garlic form a thick paste.
  3. Add veggie stock, coconut milk, diced tomatoes, tomato sauce, and paste (all ingredients).
  4. Bring to a boil and let simmer for 10 to 15 minutes. Let everything simmer until the dahl becomes thick and creamy.
Butter Chicken
  1. Cut the tofu block into 3 to 4 equal pieces. Place tofu between a towel and place a weight on top to press the tofu. We like to use a cutting board to press the tofu in the towel. Place the tofu inside the towel flat on a table and then put a cutting board on top of the tofu.
  2. Then, put something like a pot or cans on the cutting board to create a weight to press down into the tofu. Let sit under the press for at least 20 minutes.
  3. Remove the tofu from the press, unfold it from the towel, and let it air dry for 10 minutes.
  4. Using your hands, break the tofu into large pieces and place them in a large zip-lock bag. Add cornstarch, smoked paprika, salt, and olive oil to the bag. Toss the bag so the tofu pieces are evenly covered with the bag ingredients. Let the tofu sit in the bag for 20 minutes.
  5. Preheat the oven to 400 degrees Fahrenheit. Place the tofu pieces on a nonstick surface and pan. Bake for 20 minutes. Turn the tofu over after 10-12 minutes. Let cook until golden brown.
Cucumber Salad

Place all ingredients into a bowl and mix.

Red Pepper Garnish

Place all ingredients into the bowl and mix.

Final Preparations

Place cooked rice at the bottom of the bowl, scoop on the red lentil dahl and place cooked butter (tofu) chicken on top of the red lentil dahl. Add cucumber salad on the side and top with red pepper garnish.

Serve and enjoy!


  • Max Brennan

    Max Brennan is a passionate wellness seeker on a journey to learn and share the secrets of living well. He is also the CEO at Hum@n Media, the publisher of SILVER Magazine.

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