VEGAN "BUTTER CHICKEN" CURRY

A simple version of a popular Indian dish, made vegan and healthy too!

This vegan butter chicken curry is incredibly tasty and delicious. There are tons of veggies in this curry but you could definitely add in some plant based protein such as tofu, vegan chicken pieces, light soya chunks as well as chickpeas.

I love to serve this curry on top of a big bowl of brown rice, with a generous sprinkle of green onion or spring onion and a big squeeze of fresh lemon juice. You could definitely serve this curry with some roti or go non-traditional and serve it with some mashed potatoes, that's yummy too!

It took me a few attempts to get to this final recipe, I am super proud of it and I honestly hope you enjoy it as much as my family does.

Vegan Butter “chicken” curry

Preparation time: 20 minutes

Cooking time: 45 minutes

Serves: 4

Ingredients

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For the vegetables

1 head broccoli (cut into bite size pieces)

1 head cauliflower (cut into bite size pieces)

Salt and pepper to taste

½ t/ 2.5ml cayenne pepper

1 t/ 2.5ml turmeric powder

1T/ 15 ml canola oil

Sauce

1T/ 15ml canola oil

1 brown onion (roughly chopped)

1t/ 5ml garlic (finely chopped)

2t/ 10ml curry powder

1t/ 5ml ground cumin

1t/ 5ml smoked paprika

1t/ 5ml ginger powder

Salt and pepper to taste

1 stick cinnamon

1 vegetable stock cube

½ cup/ 125ml tomato sauce

1 cup/ 250ml water

1 can x 400ml coconut milk

Method

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1. Preheat oven to 200°C.

2. In a large baking tray combine vegetables, salt, pepper, cayenne pepper, turmeric and oil. Mix well until the vegetables are coated in the spices and oil.

3. Roast the vegetables for 15-20 minutes until fork tender. Meanwhile heat oil and fry onion until translucent. Add in garlic and fry until fragrant.

4. To the onion add in spices and fry for 30 seconds. Add in the remaining ingredients mix well, cover and cook for 20 minutes, stirring occasionally.

5. Once the sauce is ready the vegetables should also be ready. Transfer the vegetables into the sauce and cook for 5 minutes.

6. Serve the curry with some rice and lemon wedges.

NUTRITION per Serving

calories 369 | cabs 25.7g | fat 29.6g | protein 8.9g

Ps: All weight loss starts in the kitchen...

Yena❤

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