A TAKE ON (VEGAN) BUTTER CHICKEN

The good stuff:

  • This is another great transition recipe for those who are trying to cut down on meat but want to recreate certain flavours of their favourite meat dishes.
  • While I am a HUGE fan of Indian cuisine and have tremendous respect for the culinary culture (it’s my favourite cuisine in the WORLD!), you won’t have to worry about saturated fats from yoghurt, heavy cream or butter in this dish. The goodness is entirely PLANT-BASED and coming from great sources of fat.
  • Cauliflower is an excellent source of vitamins & minerals, helps improve digestion & fights inflammation.
  • Potatoes on the other hand contain no fat or cholesterol, have more potassium than a banana, are packed with Vitamin C and energy boosting Vitamin B6.

You’ll need (for about 3 servings):

  • 1 large onion, chopped
  • 5 garlic cloves, chopped
  • 4 medium tomatoes, chopped
  • 1/4-1/2 scotch bonnet (depending on how spicy you like your food)
  • 1 generous teaspoon of garam masala
  • 1 teaspoon of curry spices
  • 50 gr / a generous 1/2 cup cashews
  • 1 cup coconut milk (or 1 whole packet of coconut milk mixed in 1 cup water)
  • Pinch of cinnamon
  • Pinch of salt
  • 1 cauliflower head
  • 2 potatoes, diced
  • Coconut or vegetable oil

BUTTER2

The process:

This is a 2 step process- but it’s all very easy and can be done simultaneously or ahead of time. So don’t let that discourage you at all!

STEP 1:

  • Prep the cauliflower & potatoes: preheat oven to 350F. On a large baking tray, place the diced potatoes (only), drizzle with some oil and a sprinkle of salt. Bake for 10 minutes.
  • After 10 minutes, add the cauliflower to the tray- drizzle with a bit more oil and mix everything together quickly. Bake for another 15 minutes. When done- set aside.

STEP 2:

  • In a pot, drizzle some oil and cook the onions, garlic & scotch bonnet together until golden.
  • Then add the tomatoes, garam masala & curry spices. Cook until soft.
  • Once tomatoes have softened, add about 1 cup of water, the cashews, cover pot and cook for 10 minutes on medium heat.
  • After 10 minutes, transfer this mixture to a blender and blend with the coconut milk.
  • Once blended, return the gravy back to the pot BUT strain it! This is a very important step that may add 2-3 minutes but it is IMPORTANT! The straining is what will produce a sikly, buttery feel to the gravy. Be sure to strain as much as you can!
  • With the gravy now strained and in the pot, toss in the baked cauliflower & potatoes.
  • Add a pinch of cinnamon & salt. Mix everything and cook for just a few minutes.
  • Enjoy šŸ™‚

BUTTER1Cashews (along with coconut milk) add a buttery, creamy feel to the gravy. For this recipe, you also don’t have to chop the onions or garlic so finely- chop them roughly and you’re good to go (everything will be blended & strained later on anyway šŸ™‚ )

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