Vegan Butter “Chicken”
Prep
10 min
Total
35 min
A vegan twist on a classic!
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Ingredients
4
tablespoons of Becel salted plant-based bricks
1
large onion, chopped
1
tablespoons of fresh ginger, grated
2
tablespoons of tomato paste
2
tablespoons of garam masala
1
teaspoon of curry powder, (optional)
1
cinnamon stick or 1/4 teaspoon, of ground cinnamon
1
can of diced tomatoes
4
cups of small cauliflower florets
1
can of chickpeas
3
tablespoons of fresh cilantro, chopped
Cooked basmati rice
Instructions
- Melt Becel in large skillet over medium heat and cook onion until tender and beginning to brown, stirring occasionally, about 8 minutes.
- Add garlic and ginger and cook 2 minutes.
- Add tomato paste, garam masala, curry powder and cinnamon stick and cook, stirring frequently, 2 minutes.
- Stir in diced tomatoes and coconut milk.
- Bring to a boil over high heat.
- Reduce heat to low and simmer 5 minutes.
- Stir in cauliflower and chickpeas.
- Cover and simmer 10 minutes or until cauliflower is tender. Stir in cilantro and serve with basmati rice and naan if desired.