Vegan butter chicken
Nut butter is the perfect ingredient to add creaminess and body to vegan sauces.
Preparation time: 15 minutes
Cooking time: 20 minutes
1 (400g) tin chopped tomatoes
125ml (½ cup) almond milk
½ (80g) medium onion, chopped
2 (8g) garlic cloves
45ml (3 tbsp) ButtaNutt Roasted Almond Macadamia nut spread
5ml (1 tsp) ginger, grated
5ml (1 tsp) ground turmeric
5ml (1 tsp) ground coriander
5ml (1 tsp) cumin seeds
5ml (1 tsp) sugar
2.5ml (½ tsp) smoked chilli flakes
250g firm tofu, pressed and cubed
160ml (⅔ cup / 100g) cocktail tomatoes
15ml (1 tbsp) onion seeds
brown basmati rice or quinoa
For the butter chicken, combine the tinned tomatoes, almond milk, onion, garlic, nut spread, ginger, turmeric, coriander, cumin, sugar and chilli flakes in a food processor and blend until smooth. Pour the mixture into a saucepan and simmer over gentle heat, 10 minutes. Add the pressed tofu and cook, 10 minutes.
To serve, scatter the tomatoes and onion seeds over the butter chicken and serve over brown basmati rice.
TIP: As an alternative protein source, replace the tofu with Quorn’s chicken-style savoury pieces.
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