Joss loves curry! There is never a time he is not in the mood for curry, the hotter the better.
I however, can't do heat at all.
Butter chicken was always one of my favourite currys! It's creamy, not too hot and so tasty!
So of course I had to find a vegan version! This is my vegan butter vegetable curry; it's creamy, tasty and can be made hot if that's what you like!
If you are looking for a meal for those cold days, I would definetly recommend this one!
Maxine loved this dish, she loves the sauce and it was a great way of getting her to eat her vegetables without her knowing it.
I hope you all enjoy this as much as we did!
Ingredients
Sauce;
2 ¾ Cup Water
½ Cup Cashew Nuts
156ml Tomato Puree
1 tbsp Garam Masala
1 tsp Chilli Powder (Optional)
1 tsp Ground Cumin
½ tsp Ground Ginger
Salt - To taste
Butter Vegetable;
2 tbsp Butter - I use Pure but you can use any butter that you would like.
1 Onion - Diced
4 Garlic Cloves - Minced
1 Small Cauliflower - Cut into small florets
2 Medium Carrots - Cut into small chunks
1 Pepper - Cut into small chunks - Colour is your choice.
3 Large potatoes - Cut into small chunks
Method
Sauce;
* Place all the ingredients into a blender.
* Blitz until smooth and creamy.
Butter Vegetables;
* Melt the butter in a large frying pan
* Add the onions and garlic - Cook until translucent. This should take about 3-4 minutes.
* Pour the sauce and vegetables into the pan. Mix well.
* Cover the pan and simmer for 10-15 minutes. Stir often so nothing burns.
* Cook until the veg is tender.
Serve with rice and our homemade naan bread https://marisasveganrecipes.wixsite.com/mysite/post/naan-bread
Enjoy!
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