vegan "butter chicken"

Vegan version of the creamy Indian butter chicken

4-5 servings | 45 minutes

 

Ingredients

  • 1 Tbsp - coconut oil

  • 1 can - coconut milk

  • ½ cup - cashews (soaked for at least 8 hrs)

  • ½ onion, chopped to small pieces

  • 1 package of extra firm tofu

  • 4 garlic cloves

  • 1 tbsp of tomatoe paste

  • Fresh Ginger ground up

  • Other Spices: Garam Masala, Turmeric, Cardamom, Chile powder, Paprika, Cinnamon, Cayenne

Equipment needed:

  • Blender

  • Oven

Directions

  1. Prework - Soak cashews in cold water for 8 hrs or Boil water and soak cashews for 4 hours

  2. Bake Tofu

  3. Heat onions in large pan with oil and medium high until brown

  4. Crush/Chop garlic cloves and place in large pan with fresh ginger and cook until brown

  5. Blend soaked cashews with a bit of water (¼ cup)

  6. Place cashew mix with coconut milk, tomato paste and all spices in pan.

  7. Cook for 20 mins and place baked tofu

  8. Cook for another 10 mins