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
ginger-garlic paste
1
teaspoon
smoked paprika
1/2
teaspoon
salt
1
teaspoon
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
cumin seeds
1/2
teaspoon
mustard seed
3-4
cardamom pods
2
cloves
1
small cinnamon stick
2
teaspoon
ginger-garlic paste
2
green chillies, finely chopped
1
onion, finely chopped
2
tomatoes, diced
1
teaspoon
turmeric
1
teaspoon
paprika
1
teaspoon
garam masala
1-2
teaspoon
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.


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