Loaded Vegan Butter Chik'n Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon grapeseed oil (or another neutral flavoured oil)
2 yellow onions, roughly chopped
3 tablespoons chopped ginger
6 garlic cloves, crushed
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon coriander, ground or seeds
1 teaspoon cumin, ground or seeds
¼ teaspoon fenugreek, ground or seeds
¼ to 1 teaspoon chili powder
Seeds from 4 cardamom pods
1 - 28-ounce can of crushed tomatoes
2 tablespoons almond butter
2 tablespoons coconut milk
2-4 tablespoons brown sugar, to taste
Sea salt, to taste (I like about 2 teaspoons)
1 cup frozen peas
1 cup frozen corn
1 package soft tofu, cut into squares
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Directions: |
Directions:Add the grapeseed oil to a medium sized pot over medium-high heat. Add the onions and cook, stirring frequently, until they are quite brown, about 10 minutes. Add the ginger and garlic and cook for 1 more minute.
Add the garam masala, turmeric, coriander, cumin, fenugreek, chili powder and cardamom seeds to the pan and stir until fragrant, about 1 minute. Add the crushed tomatoes and ½ cup of water and scrape the bottom of the pot to remove any brown bits.
Bring the pot to a boil then reduce the heat and let it simmer for 15 minutes.
Pour the sauce into your blender and blend on high until smooth. Be careful as the steam from hot liquid can push your blender lid off. Return the sauce to the pan and stir in the almond butter, coconut milk and brown sugar. Taste and salt as needed.
Add the frozen peas, corn and tofu to the pot and stir gently. Let them heat through then serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes:
Poor animals, how jealously they guard their bodies, for to us is merely an evening’s meal, but to them is life itself. ~ T. Casey Brennan
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