Vegetarian Butter “Chicken”

Vegetarian Butter "Chicken"

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 13 hours
Servings: 4
Course: Main Course
Calories: 674
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
  3. Heat the butter in a pan over medium heat.
  4. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
  5. Reduce heat to low, then add veggies and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes.
  6. Stir in cream and cook for a further 10 minutes.
  7. Garnish with cashews, chopped coriander and serve with cauliflower rice.

Nutrition

Calories: 674kcalCarbohydrates: 39gProtein: 16gFat: 54gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 135mgSodium: 218mgPotassium: 1449mgFiber: 10gSugar: 13gVitamin A: 7850IUVitamin C: 137.8mgCalcium: 260mgIron: 8.5mg

Notes

As an alternate version, you could make this with additional vegetables rather than the Quorn pieces.

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