Makkhani tofu (vegan butter chicken curry)
India
Prep: 20 minutes
Cook: 35 min
Difficulty: Intermediate
In India butter chicken is a traditional curry dish, that all my Indian cuisine amateur friends absolutely love! Thanks to my own veganisation I could finally taste it!
Rotate your device in landscape mode to read the recipe better.
Ingredients
Metric
U.S.
To delight
2
people
200
g
chicken-style tofu
60
g
cashew
1
onion
2
garlic cloves
fresh ginger
100
ml
oat milk
2
càs
Flora Plant unsalted butter
1
càs
garam masala
1
càc
curry powder
1
càc
ground coriander
200
ml
tomato purée
1
spring onion
Directions
Step 1
Prepare your chicken-style tofu (see recipe) and soak the cashews in boiling water for half an hour, and preheat oven to 200°C.
Step 2
Meanwhile chop the onion and mince the garlic and ginger.
Step 3
Drain the cashews and blend with the milk. Set aside.
Step 4
In a large pan, melt the butter (find out about Flora Plant) and sauté the onion for 5 minutes on low-medium heat. Add in the garlic, ginger, garam masala, curry and coriander, stir and sauté for 2 minutes.
Step 5
Add the tomato, then the cashew mix, and once ready add the tofu.
Step 6
Serve with basmati rice and spring onions.
