Cashew butter Chicken

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Recipe

Prep Time
0
Cook Time
0
4 - 6 People
Serves 4
Beginner
Difficulty  0

Ingredients

  • 250g vegan paneer or tofu
  • 300g canned and drained chickpeas
  • 1 tbsp coconut oil or vegan butter
  • 1 tsp fresh ginger minced
  • 4-5 cloves of garlic minced
  • 1 white onion chopped
  • 1 tbsp curry powder
  • 2 tsp garam masala
  • 3/4 tsp salt
  • 1/2 tsp paprika
  • 1 cinnamon stick
  • 3 cups tomato sauce, passata sauce
  • 1 tbsp honey or brown sugar
  • 1 1/2 cups chopped vegan paneer or tofu
  • 1-2 tbsp Buttanutt cashew butter
  • 1 cup Buttanutt almond milk
  • Fresh herbs for garnish
  • For serving: cooked rice & naan bread

Method

  1. Add the oil to a deep base cooking pan/pot. Add the fresh ginger, garlic, and white onion, and cook for 2-3 minutes.
  2. Add all spices, and then after a few minutes add the vegan paneer, chickpeas, passata, and some honey or sugar.
  3. Let the curry simmer with the lid on for about 10 minutes.
  4. Then after 10 minutes add the cashew butter and the almond milk.
  5. Taste and adjust seasonings. Add more salt/pepper/sugar/salt to taste.
  6. Serve with rice or naan bread and garnish with fresh herbs (cilantro for example). Enjoy!
Life-in-the-South-ICON

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