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Vegan Butter Cauliflower and Chickpeas


My vegan version of Makhani - butter “chicken”


Ingredients

  • 2 cups cauliflower (florets)

  • 1 extra firm tofu block (cubes)

  • ½ cup Greek style coconut yogurt (I used @raglanfoodco )

  • 1 tsp garam masala

  • ½ tsp turmeric

  • 2 cm grated ginger


Sauce:

  • 3 tbsp butter ( I used Olivani)

  • 3 cardamom pods

  • 3 whole cloves

  • 1 dash cinnamon

  • 1 onion (finely diced)

  • 1 garlic clove (finely diced)

  • 1 cm grated ginger

  • 1 tsp coriander

  • ¼ tsp cayenne pepper

  • 1 tsp curry powder

  • 1 tbsp garam masala

  • 1 cup passata

  • 1 tsp raw sugar


Instructions

  1. To make the marinade: Mix coconut yogurt with the spices and incorporate cauliflower and tofu. Refrigerate for 30 min.

  2. Preheat oven to 200’C

  3. Melt butter, add cardamom, cloves and cinnamon. Fry for 2-3 minutes. Add the remaining ingredients: onion, garlic, ginger, spices, passata and raw sugar.

  4. Simmer on low heat for the time being.

  5. Bake tofu and cauli for 30 min.

  6. Add tofu and cauli to the sauce. Add ½ can coconut cream

  7. Add salt to taste.

  8. Garnish with coriander. Serve with naan bread and Greek style coconut yogurt.

  9. Enjoy


Σχόλια


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