30 minute Vegan Butter Chicken. Comfort food, Indian-inspired, full of flavors, and served with homemade naan, rice, and cilantro.
* 1 cauliflower (600-700g.)
* 240g. chickpeas, cooked (1 can)
* 3 cloves of garlic
* 1 onion
* 3 teaspoons of garam masala
* 2 teaspoons of cumin
* 2 teaspoons of ginger
* 1 teaspoon of turmeric
* 1/2 teaspoon of chili (optional)
* 3 tablespoons of tomato paste
* 2 cans of coconut milk
* 1 cup water
* Salt and pepper
Preheat the oven at 200°C hot air. Chop the cauliflower in small bouquets. Add into a tray with cooked chickpeas. Cook for 12 mins in the oven.
Chop onions and garlic, cook on a pan in olive oil. Add tomato paste, garam masala, cumin, ginger, turmeric, and chili. Add the tomato paste and the coconut milk, stir until thick. Toss the baked cauliflower into the sauce, cook for 10 mins. Serve with fresh naan, cooked rice, and herbs.