Vegan Butter Chicken

Vegan butter chicken

Nut butter is the perfect ingredient to add creaminess and body to vegan sauces.

 

Serves 2

 

Difficulty: EASY

Preparation time: 15 minutes

Cooking time: 20 minutes

BUTTER CHICKEN

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

TO SERVE

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.