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Butter Chicken Curry (with no butter or chicken!)

Yields1 ServingPrep Time10 minsCook Time40 minsTotal Time50 mins

Very tasty vegan alternative to the classic Punjabi classic butter chicken!

 2 tsp vegetable oil (I use grapeseed)
 1/2 tsp cumin seeds
 1/2 tsp coriander seeds
 1 bay leaf
 8 garlic cloves, coarsely chopped
 1 large red onion, chopped
 1 inch knob ginger chopped
 1/3 tsp turmeric
 1/2 tsp cayenne pepper
 1 tsp garam masala
 3 med tomatoes chopped
 1/4 cup raw cashews
 1/2-1 tsp salt (according to taste)
 1 cup of non dairy milk (or water for a less rich sauce)
 1 & 1/2 tsp dried fenugreek leaves (or 1/2 tsp of dried fenugreek seeds)
 1/2 tsp sugar
 chopped coriander
 
 Plus whichever veg or meat replacement you prefer. I used chick peas, mushrooms and green beans but you can add seitan, tofu, quorn pieces, legumes, any veggies you have lying around!
1

Heat oil in large skillet

2

Add cumin, coriander seeds and bayleaf - cook for 1 minute

3

Add garlic til slightly browning on edges

4

Add onions and ginger and cook until golden

5

Add turmeric, cayenne and garam masala and mix for a minute

6

Add tomatoes, cashews and salt and cook until tomatoes have broken down and saucy (about 5 mins)

7

Cool slightly then add to blender

8

Blend with milk until smooth

9

Pour sauce back into skillet and heat over medium heat

10

Stir in veggies / legumes / meat replacement, fenugreek and sugar

11

Reduce heat and cover - sauce will thicken

12

Once veggies etc. cooked (depends on what you are using), taste for seasoning, garnish with coriander leaves and serve with rice and roti!