Many thanks to Tamara (@tamaraeats) for this tasty recipe.
"I used plant-based chicken chunks but this can be replaced with any vegan alternative such as Quorn or tofu."
This recipe serves 2
Vegan Butter 'Chicken' recipe
A tasty butter curry using plant based ingredients
Ingredients
For the curry
| 1 tbsp | oil |
| 260g | vegan 'chicken' |
| 30g | tomato puree |
| 1 tsp | curry powder |
| 1 tsp | cumin powder |
| 1 tsp | garam masala |
| 1 tsp | garlic powder |
| 1 tsp | sugar |
| 1 | vegetable stock cube |
| 75g | Oatly creamy oat fraiche, or similar dairy free alternative |
| 1 tbsp | dairy free butter |
For the beans and rice
| 1 tbsp | oil |
| 1 packet | green beans, or vegetable of choice |
| 1 tsp | mustard seeds |
| 150g | rice |
| to taste | salt & pepper |
Method
- Rinse the rice and add to a small pot on low heat, for every 1 cup of rice add 1.5 cups of water, cover and leave to cook for 15 minutes until fluffy
- Heat the oil in a pan, once hot add the “chicken”, salt and pepper
- Once golden, add the tomato puree and all the powdered spices
- Add sugar, 200ml of water and the stock cube
- Bring to a boil, then turn the heat down to simmer for 3 minutes, once reduced, add the creme fraiche, remove from the heat and add the butter.
- Heat a drizzle of oil in a pan, add the green beans, a splash of water, salt and pepper and stir fry until starting to char, then stir in the mustard seeds
- Enjoy all together!
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