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Vegan butter chicken

Veggies
70%
Time
35 min
Servings
4
You're probably familiar with butter chicken, traditionally known as murgh makhani is an Indian dish originating in Delhi. Here's a delicious variation: cauliflower with some extra veggies and a creamy plantbased sauce. We've simplified the sauce a bit, but it's just as flavorful and creamy as the original. You have to try this vegan butter chicken, it's a promise!

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cooking

Ingredients
  • 1 cauliflower
  • 3 teaspoons garam masala
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 300 grams rice
  • 1 onion
  • 3 cm fresh ginger
  • 2 cloves garlic
  • 1 can diced tomatoes (400 grams)
  • 150 ml vegetable broth
  • 150 ml plantbased cream
  • 200 grams frozen peas
  • Fresh cilantro or flat-leaf parsley and coconut yogurt for garnish
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JoorKitchen
Preparation
  • Cut the cauliflower into florets.
  • In a bowl, mix 2 teaspoons of garam masala, 1 teaspoon of cumin, half a teaspoon of cinnamon with the lemon juice, salt, and pepper.
  • Heat oil in a large frying pan or skillet and sauté the cauliflower florets until golden brown. Remove from the pan and toss with the spice mixture. Set aside until needed.
  • Cook the rice according to the package instructions.
  • Finely chop the onion, grate the ginger, mince or press the garlic.
  • Wipe the pan clean and heat some more oil. Sauté the onion, garlic, ginger, and chili pepper until the onion becomes translucent.
  • Add the remaining spices and cook briefly. Then, add the diced tomatoes and vegetable broth. Bring the sauce to a boil and cook for a few minutes.
  • Remove the pan from the heat and stir in the cream, peas, and cauliflower. Season with salt and pepper.
  • Serve the rice and sauce on plates and garnish with fresh herbs and coconut yogurt.
Twist It!

If you are more a vegetarian kind of person, you can also use cream or yogurt instead of the plant-based version.

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JoorKitchen