Vegan Butter Chicken

© Vanessa Maas/Brandstätter Verlag

Vegan Butter Chicken

© Vanessa Maas/Brandstätter Verlag

For the cauliflower

Ingredients (Serves 4)

1
cauliflower
200
ml
soya yogurt
juice from 1 lemon
1
teaspoon(s)
ginger-garlic paste
1
teaspoon(s)
smoked paprika
1/2
teaspoon(s)
salt
1
teaspoon(s)
garam masala
2
tablespoon
oil

For the curry sauce

Ingredients (Serves 4)

150
g
cashew nuts
300
ml
lukewarm water
2
tablespoon
sunflower oil
1
teaspoon(s)
cumin seeds
1/2
teaspoon(s)
mustard seed
3-4
cardamom pods
2
cloves
1
small cinnamon stick
2
teaspoon(s)
ginger-garlic paste
2
green chillies, finely chopped
1
onion, finely chopped
2
tomatoes, diced
1
teaspoon(s)
turmeric
1
teaspoon(s)
paprika
1
teaspoon(s)
garam masala
1-2
teaspoon(s)
salt
1
tablespoon
vegan butter

Preparation

  • Cut the cauliflower into small florets. In a bowl, mix the yoghurt, lemon juice, ginger-garlic paste, paprika, salt, garam masala and oil.
  • Add the cauliflower florets, mix well and leave to marinate in the fridge for 1–2 hours. Preheat the oven to 180°C. Bake the cauliflower on a baking tray lined with baking paper for 20–25 minutes until tender.
  • Meanwhile, soak the cashews in lukewarm water for 1–2 hours. Whizz in a blender to form a liquid paste.
  • Heat the oil in a saucepan and fry the cumin, mustard seeds, cardamom, cloves and cinnamon over a low heat.
  • When the mustard seeds start to pop, add the ginger-garlic paste and chillies. Fry the paste until golden brown, the add the onion and fry until translucent. Add the tomatoes with 2–3 tbsp water.
  • Simmer on medium heat for 3–5 minutes. Add the turmeric, paprika, garam masala and salt. Allow to simmer briefly then turn off the heat and allow the mixture to cool slightly. Whizz to a smooth sauce in a blender.
  • Return the sauce to the pan, add the cashew paste and simmer on a medium heat for 5 minutes, stirring frequently. Add the cauliflower florets, cover with the lid and simmer on low heat for 10-15 minutes, stirring frequently. Just before serving, add the vegan butter and let it melt.

Tip

Do not throw away the fine cauliflower leaves! Instead, combine them with fresh herbs and make a chutney or crispy chips in the oven.


FIND OUT MORE

  • News
    26.11.2021
    'Home of Foie Gras' Bans the Pâté from Official City Events
    Strasbourg, the home of the EU Parliament, is to ban foie gras from city events, sparking a backlash from producers of the controversial...
  • Vegan: Cashew-Truffle-Cream Tortellini
    The third-place winner of the YTC 2020 in the "vegetable cuisine" category combines the tortellini with roasted figs, a mushroom and butternut squash side and mushroom foam.
  • Congee
    Congee is served as a breakfast dish in many Asian countries, but the combination of rice, flavourful stock, ginger and sesame makes a restorative dish for any time of day, and is particularly welcome in the colder months. Serve it with your choice of toppings – the soft-boiled egg is a must!
  • Horseradish Soup
    Creamy and spicy at the same time, this soup has an amazing combination of flavours. Created by top Austrian chefs Karl and Rudi Obauer, it's a soup with true personality.
  • Fennel and Sausage Risotto
    Fennel and pork is a match made in heaven, as Italian cooks know – Italian sausage is often flavoured with fennel seeds. We bring those classic flavours together in this creamy risotto.