Recipe: Vegan Butter Chicken
Vegan Butter Chicken
This is a healthy and inexpensive recipe for vegan curry. The making of
this dish was recorded through Twitter’s new Vine app and photographed using
Instagram
Ingredients
-Rice
-Onion
-Ginger
-Garlic
-Mixed vegetable
-Pumpkin
-Cauliflower
-Carrot
-Tomato
-Butter chicken seasoning
-Margarine
-Lentils
-Coconut cream
Instructions
Step 1
Cook rice, follow instructions on back of the packet or use a rice
cooker
Step 2
Prepare all your ingredients
-Dice onion, crush garlic
and ginger
-Cut pumpkin and
cauliflower into bite sized cubes
-Dice up fresh tomato
-Dice carrot small, and
dice up any other vegetables you are using.
Step 3
Boil pumpkin and cauliflower until fully cooked. Add any other vegetable
that needs pre-cooking (e.g. potato, broccoli, sweet potato etc)
Step 4
Melt margarine in a fry pan and add onion. Cook until softened then add
garlic and ginger
Step 5
Once it starts to smell yummy, add the tomato
Step 6
Add your vegetables and stir to incorporate
TIP: save the pumpkin water to use as a stock, it add more flavour
than water and avoids wastage
Step 7
Sprinkle in a couple of tablespoons of seasoning. Add just enough to
coat, put in less than you think as you can always add more later.
If
you want ease and don't mind dairy, you can add stir through sauce, it's still
delicious
Step 8
Add pumpkin water, lentils and a drizzle of coconut cream and let
simmer.
TIP: Coconut cream adds the desired creamy texture while still being
vegan. If you are not worried about animal content, add unsweetened double
cream.
Step 9
It’s done, just add a dollop of margarine and serve on rice
TIP: Sauce can last for a ages in the fridge (or freezer) and doesn’t
need to be kept in the fridge or re-heated when planning work lunches.
Bon Appetit
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