[ RECIPE ] Vegan Butter Chicken
 
Prep time
Cook time
Total time
 
Recipe has been amended from Beautifully Real Food cookbook
Serves: 2 Servings
Ingredients
  • 1 tablespoon Sesame Oil
  • ½ Pepper (diced)
  • 1 Onion (finely diced)
  • 225g Seitan (shredded by hand)
  • 3 Garlic Gloves (crushed)
  • 2 tablespoons Vegan Butter
  • 1 teaspoon Ginger Paste
  • 2 Bay Leaves
  • 2 teaspoons Garam Masala
  • 1 teaspoon Ground Cumin
  • ¼ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Allspice
  • ½ teaspoon Ground Turmeric
  • ½ teaspoon Chilli Powder
  • 300ml Vegetable Stock
  • The Sauce
  • 120g Cashews (soaked)
  • 150ml Almond or Soy Milk
  • 125ml Coconut Cream
  • 250ml Passata
  • 4 tablespoons Tomato Purée
  • 1 tablespoon Agave Nectar
  • 1 teaspoon Lemon Juice
  • Serve with Rice and Naan
Instructions
  1. Add the sesame oil to a large casserole dish and place on the hob on a medium-high heat before adding the diced peppers, onion and seitan pieces. Cook for 8-10 minutes until softened.
  2. Next add the crushed garlic and butter to the pan then stir, before adding the ginger paste, bay leaves, spices and stock. Simmer with the lid on for 15-20 minutes adding additional hot water when required.
  3. Meanwhile place the cashew nuts in enough cold water to fully immerse them, allowing them to soak for 15-20 minutes. At this point cook the rice.
  4. After the time is up combine the sauce ingredients into a large blender and blend before pouring over the pan contents. Simmer for a further 5 minutes, taste and adjust the seasoning then serve.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-vegan-butter-chicken-10971/