I love Indian food and could eat it every day, even for every meal. I made these Butter Chicken Soy Curls for Cheryl when she went plant-based — it was the dish she missed the most. This version uses oats for creaminess, no butter or oil, and is 100% vegan.
This recipe delivers deep, warm spice flavor while staying mild enough for children and for those new to Indian stews. It’s a gentle, delicious way to introduce non-meat eaters to classic Indian flavors.
My version is healthier because it replaces heavy cream and butter with blended oats for creaminess, and uses non-GMO soy curls instead of chicken.
What are soy curls?
Soy curls are a single-ingredient, minimally processed soy product that rehydrates into strips with a chicken-like texture. Sold dry, they store easily in the pantry and are reconstituted with hot water or broth when you’re ready to cook.
How do you cook Butler soy curls?
To use, pour hot water or broth over the soy curls and let them soak until reconstituted. Use broth if you want them seasoned throughout, or use water if you plan to add a spice blend or rub for exterior flavor.
Do I have to reconstitute them before using in every recipe?
Most recipes call for rehydrating soy curls first. For saucy dishes, soups, or stews, you can add the soy curls dry and let them reconstitute while cooking in the sauce, which is what this recipe does.
Indian-Style No Butter Chicken Soy Curls
FOR THE SAUTE:
- ½ onion, minced
- 1 tablespoon grated ginger
- 2 teaspoons minced garlic
FOR THE BLENDER:
- 1 (15.5 ounce) can diced tomatoes or 1½ cups chopped fresh tomatoes
- 1 cup water
- ¼ cup rolled oats (for creaminess)
- 2 tablespoons nutritional yeast
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground chili or cayenne (adjust to taste)
- ½ teaspoon ground coriander
- ½ teaspoon ground fenugreek seeds
- ¼ teaspoon black pepper
- Salt, to taste (about ½ teaspoon suggested)
FOR THE POT:
- ½ package soy curls (about 2 cups) — NOT rehydrated (you will add them dry)
FOR SERVING:
- Unsweetened plain vegan yogurt (optional, for extra creaminess)
- Chopped cilantro
- Steamed long-grain or basmati brown rice (or quinoa or your favorite grain)
How to make vegan butter chicken soy curls
1. Sauté the minced onion in a 3–4 quart pot over medium-high heat until translucent. Add ginger and garlic and sauté for another minute or two.
2. Transfer the sautéed mixture to a blender and add the blender ingredients: diced tomatoes, water, oats, nutritional yeast, and the spices. Blend until smooth to create a rich sauce.
3. Return the sauce to the pot, add the dry soy curls and 1 cup of extra water. Bring to a simmer and cook covered until the soy curls are reconstituted, about 20–30 minutes total. Stir occasionally and add more water if needed to reach your desired consistency.
4. For a creamier finish, stir in unsweetened non-dairy yogurt just before serving, or adjust thickness by cooking uncovered a bit longer.
Substitutes for soy curls
If you can eat soy but don’t have soy curls, use cubed extra-firm or pressed tofu or tempeh — omit the extra water when using these. Canned chickpeas are another inexpensive, reliable swap and work well in this sauce.
Is butter chicken vegan?
Traditional butter chicken at restaurants contains real chicken and dairy. Vegan versions are available at some specialty spots, but many Indian restaurants offer vegetarian options like dals, vegetable curries, dosas, and uttapams (ask to skip ghee). For a vegan uttapam, omit ghee or request oil-free preparation.
How to store vegan butter chicken
Store leftovers in a covered container in the refrigerator for 5–7 days. Reheat gently on the stove or in the microwave, adding a splash of water or unsweetened non-dairy milk if the sauce has thickened.
How long does butter soy curls last?
Refrigerated, the prepared dish keeps 5–7 days. For longer storage, freeze in airtight containers for up to 3 months for convenient, ready-to-reheat meals.
What to serve with this
Turn this into a full meal with simple sides: steamed basmati or brown rice, a vegetable curry or sautéed greens, and a cooling cucumber salad or vegan yogurt raita. It also pairs well with roasted or spiced potatoes and lentil dishes to create a varied, satisfying spread.
More soy curl recipes
If you enjoy soy curls, try them in pad Thai, chili, General Tso’s, tacos, or southern-style air-fried (or oven-baked) “fried chicken” soy curls served over oil-free mashed potatoes and gravy. They’re versatile and adapt well to many global flavors.
Indian-Style No Butter Chicken Soy Curls
This oil-free, nut-free version uses oats to achieve a creamy, satisfying sauce. Make the whole batch or double it and freeze leftovers for quick meals.
Ingredients
For the Saute:
- ½ onion, minced
- 1 tablespoon grated ginger
- 2 teaspoons minced garlic
For the Blender:
- 1 (15.5 ounce) can diced tomatoes or 1½ cups chopped tomatoes
- 1 cup water
- ¼ cup rolled oats
- 2 tablespoons nutritional yeast
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground chili or cayenne
- ½ teaspoon ground coriander
- ½ teaspoon ground fenugreek seeds
- ¼ teaspoon black pepper
- Salt, to taste (about ½ teaspoon)
For the Pot:
- ½ package soy curls, about 2 cups — NOT rehydrated
For serving:
- Unsweetened plain vegan yogurt
- Chopped cilantro
- Steamed brown rice
Instructions
- Add the onion to a 3-quart pot and sauté over medium-high heat until translucent.
- Add the ginger and garlic and sauté a minute or two more.
- Place the sautéed mixture in a blender, add the blender ingredients, and blend until smooth.
- Add the sauce, dry soy curls, and 1 cup extra water to the pot.
- Cover and cook over medium heat until it begins to bubble, then lower heat and cook covered until the soy curls are reconstituted, about 15–30 minutes total.
Nutrition Information
Yield 4
Serving Size 1
Amount Per Serving
Calories 124
Total Fat 2g
Cholesterol 3mg
Sodium 310mg
Carbohydrates 21g
Fiber 4g
Sugar 6g
Protein 7g
Nutrition information is an estimate. If you have specific dietary concerns, calculate nutrition based on exact ingredients you use.