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

Watch a short tutorial on Instagram