[ 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
- 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.
- 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.
- 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.
- 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.
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