Butter Chicken Curry (with no butter or chicken!)

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Servings:

4

2 tsp vegetable oil (I use grapeseed)1/2 tsp cumin seeds1/2 tsp coriander seeds1 bay leaf8 garlic cloves, coarsely chopped1 large red onion, chopped1 inch knob ginger chopped1/3 tsp turmeric1/2 tsp cayenne pepper1 tsp garam masala3 med tomatoes chopped1/4 cup raw cashews1/2-1 tsp salt (according to taste)1 cup of non dairy milk (or water for a less rich sauce)1 0.5 tsp dried fenugreek leaves (or 1/2 tsp of dried fenugreek seeds)1/2 tsp sugarchopped corianderPlus 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!

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