Butter Chicken Curry (with no butter or chicken!)

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

Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins

 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!

Ingredients

 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!

Directions

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!

Butter Chicken Curry (with no butter or chicken!)

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