Butter Vegetables.
April 26th, 2012
Butter chicken was my favourite indian dish when I was a kid and I think this vegan version with vegetables is even better.
Makes enough for two or four as larger Indian feast.
Ingredients.
- 1 teaspoon kasmiri chilli powder
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground bay leaves
- 1/4 teaspoon tumeric
- 1/4 teaspoon ground cinnamon
- 2 teaspoons lime juice
- 2/3 cup soy milk + 1 teaspoon vinegar or 2/3 cup soy yoghurt
- 3 tablespoon dairy free margarine
- 1 tin tomatoes
- 1/2 cup blanched almonds
- Salt
- 5 cups of mixed vegetables (anything really; potato, pumpkin, cauliflower, broccoli, beans, zucchini etc)
Method.
Combine the soy milk and vinegar together and set aside to curdle.
Mix together the chilli, ginger, garlic, cumin, coriander, bay leaves, tumeric, cinnamon and lime juice into a paste. Mix the curdled soy milk (or soy yoghurt) with the paste and set aside.
Start the tomato sauce by melting the margarine in a saucepan. Add the tomatoes and simmer gently.
In a blender blitz the almonds and 1 cup of water into a smooth cream. Add the almond cream to the tomato sauce and season with salt. Simmer for 10 minutes and then remove from the heat.
Cut the vegetables into small pieces and boil / steam until cooked.
Add the spice paste to the tomato sauce (if you like it really mild then add half and adjust to taste).
Stir in the cooked vegetables, heat through and serve with rice.