Butter “Chicken” Curry

Butter “Chicken” Curry

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Course: Main Course
Keyword: Main Course, Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 433kcal

Equipment

  • Cutting Board
  • Knife
  • Skillet

Adjust Servings

Ingredients

Baked Tofu

  • 1 block tofu cut into 1/2 inch cubes (can use TVP instead)
  • 1/2 cup unsweetened yogurt vegan or dairy
  • 2 tsp gram masala ground
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1/2 tsp turmeric ground
  • 1/2 tsp sea salt

Curry Sauce

  • 1/4 cup cashews raw
  • 1 Tbsp olive oil
  • 5 cloves garlic minced
  • 1 large onion diced
  • 1 jalapeño de-seeded and minced
  • 2 tsp ginger grated
  • 1 1/2 Tbsp gram masala
  • 1 1/2 Tbsp coriander ground
  • 1 1/2 Tbsp cumin ground
  • 1 tsp sea salt
  • 1/4 tsp cayenne pepper ground
  • 1 can tomatoes diced
  • 1/4 cup tomato paste
  • 1/2 Tbsp cane sugar
  • 1 can coconut milk full fat

Optional Ingredients

  • fresh cilantro garnish
  • lemon wedges garnish
  • plant-based yogurt garnish

Instructions

  • Combine the tofu, yogurt, gram masala, cumin, coriander, and turmeric. Let sit to marinate.
  • Preheat oven to 400°F.
  • Soak the raw cashews in boiling water to soften. Set aside while chopping the veggies.
  • Transfer the marinated tofu onto a parchment lined baking tray. Bake the tofu for about 15 – 20 minutes, turning every 5 – 10 minutes to get even browning. Keep an eye on it to prevent burning.
  • In a large pot on medium-high heat, sauté the oil, garlic, onion, jalapeño, and ginger until the onions are soft, about 5 minutes. Add splashes of water as needed to deglaze the pan.
  • Add the gram masala, coriander, cumin, salt, and cayenne pepper and cook for 1 minute until fragrant.
  • Add the diced tomatoes, tomato paste, drained cashews, cane sugar, and coconut milk. Blend everything with an immersion blender or transfer to a standing blender to blend until smooth. Cover with lid and simmer on low.
  • Once the tofu is golden, remove from the oven and add it to the pot. Give it a gentle stir, and serve with rice, naan, a sprinkle of fresh cilantro, some plant-based yogurt, and some lemon wedges. Enjoy!

Nutrition

Sodium: 1182mg | Calcium: 252mg | Vitamin C: 23mg | Vitamin A: 509IU | Sugar: 9g | Fiber: 4g | Potassium: 800mg | Cholesterol: 1mg | Calories: 433kcal | Trans Fat: 1g | Monounsaturated Fat: 7g | Polyunsaturated Fat: 4g | Saturated Fat: 20g | Fat: 33g | Protein: 18g | Carbohydrates: 24g | Iron: 9mg

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