| Vegetarian Butter "Chicken" |
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| Servings | Prep Time |
| 4 | 30 minutes |
| Cook Time | Passive Time |
| 30 minutes | 12 hours |
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Ingredients
Servings:
Units:
125 ml plain Greek yoghurt 1 tbsp lemon juice, fresh 1 tsp turmeric 2 tsp garam masala 1 tsp chilli powder 1 tsp ground cumin 2 tsp fresh ginger grated 2 cloves garlic crushed 125 g cashews roasted 75 g unsalted butter 1 medium onion - brown finely chopped 1 tsp ground cardamom 1 cinnamon stick 1 bay leaves 2 tsp paprika, sweet 425 g tomato puree 2/3 cups vegetable stock 250 ml thickened cream 200 g broccoli 200 g cauliflower 200 g baby spinach
Instructions
- Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add Quorn pieces and stir well. Cover and refrigerate overnight.
- Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
- Heat the butter in a pan over medium heat.
- Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
- Reduce heat to low, then add veggies and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes.
- Stir in cream and cook for a further 10 minutes.
- Garnish with cashews, chopped coriander and serve with cauliflower rice.
Recipe Notes
As an alternate version, you could make this with additional vegetables rather than the Quorn pieces.
Nutrition Information
Nutrition Facts
Vegetarian Butter "Chicken"
Amount Per Serving
Calories 674
Calories from Fat 486
% Daily Value*
Total Fat 54g
83%
Saturated Fat 27g
135%
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 135mg
45%
Sodium 218mg
9%
Potassium 1449mg
41%
Total Carbohydrates 39g
13%
Dietary Fiber 10g
40%
Sugars 13g
Protein 16g
32%
Vitamin A
157%
Vitamin C
167%
Calcium
26%
Iron
47%
* Percent Daily Values are based on a 2000 calorie diet.
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