VEGAN BUTTER CHICKEN

Updated: Jan 15


This vegan butter chicken will blow your socks off!

It tastes better than any take-away dish but it's healthy and made within only 30 minutes!


Cooking time: 30 minutes

Servings: 5

Macros: 325 calories/17P/9C/19F


INGREDIENTS:

Tofu:

-2 blocks (600g) firm tofu

-salt & pepper to taste

-1 TBSP olive oil


Sauce:

-1 large onion, diced

-2 cloves minced garlic

-1 TBSP garam masala

-1 TSP ground ginger

-1 TSP ground coriander

-1 TSP curry powder

-2 TBSP vegan butter

-3 cups (750ml) passata

-1 can full fat coconut milk

-1 TBSP lemon juice & maple syrup (optional)

-salt & pepper to taste


INSTRUCTIONS:

1. Preheat the oven to 180 Celsius/360 Fahrenheit and cut the tofu into cubes. Coat them int the remaining ingredients and place the on a lined baking tray. Bake for 20 minutes (you can skip this step if you find super firm tofu).


2. For the sauce, melt the vegan butter in a sauce pan, then add the spices and the onion and garlic. Fry for 5-7 minutes, add the remaining ingredients and bring it to a light simmer.


3. Let it simmer for about 15 minutes until the tofu is done. Then stir in the tofu and serve with rice or naan. Enjoy!




Try it yourself and tag me with @fitgreenmind on Instagram.💚


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