Vegan "Butter Chicken"


Considering I'm not a fan of strong Indian curry flavours, this is one of my favourite recipes right now. All the spices balance out so perfectly not being overpowering but still giving lots of delicious flavour. I can't describe how good this is. You have to give this recipe a go!

Vegan "Butter Chicken"

(serves 2)

Ingredients

1/2 cup basmati rice

1 cup water

1 Tofu block cut into medium squares (mine was 280g)

Olive oil to cook

1 cup broccoli cut small

A few mushrooms chopped (optional)

2 cups/1 bag of baby spinach

1 medium white onion diced

1 garlic finely diced

1 tsp cinnamon

1 tsp tumeric

2 tsp paprika

1/2 tsp cumin

A pinch of cayenne powder (more if you like it spicy)

Pinch of black pepper Pinch of pink himalayan salt

2 tsp vegan chicken/vegetable stock powder

1 tbsp tomato paste

1 tbsp cornflour

1 can of coconut milk (around 375ml)

Method

Add basmati rice to a pot with the water and cook.

Add a dash of olive oil to a pan.

Add onion and garlic until nearly cooked and then add the tofu pieces, mushrooms and broccoli.

Add all the spices and stock powder.

Add tomato paste and spinach, keep mixing.

Blend cornflour with the coconut milk then add to the pan, stir continuously until boiled.

Add on top of the rice to serve.

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