By Melissa ClarkTotal Time1 hour 10 minutesRating5(3,638)NotesRead community notesA vegetarian riff onIndian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won’t want to leave any behind.Featured in: The Meat-Lover’s Guide to Eating Less Meat or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:4 to 6 servings4tablespoons unsalted butter1large onion, minced1½teaspoons kosher salt, plus more to taste4garlic cloves, finely grated or minced1tablespoon grated fresh ginger2teaspoons ground cumin2teaspoons sweet paprika2teaspoons ga...
