Ingredients
- 1 cauliflower
- 3 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
- 300 grams rice
- 1 onion
- 3 cm fresh ginger
- 2 cloves garlic
- 1 can diced tomatoes (400 grams)
- 150 ml vegetable broth
- 150 ml plantbased cream
- 200 grams frozen peas
- Fresh cilantro or flat-leaf parsley and coconut yogurt for garnish
You're probably familiar with butter chicken, traditionally known as murgh makhani is an Indian dish originating in Delhi. Here's a delicious variation: cauliflower with some extra veggies and a creamy plantbased sauce. We've simplified the sauce a bit, but it's just as flavorful and creamy as the original. You have to try this vegan butter chicken, it's a promise!
Preparation
- Cut the cauliflower into florets.
- In a bowl, mix 2 teaspoons of garam masala, 1 teaspoon of cumin, half a teaspoon of cinnamon with the lemon juice, salt, and pepper.
- Heat oil in a large frying pan or skillet and sauté the cauliflower florets until golden brown. Remove from the pan and toss with the spice mixture. Set aside until needed.
- Cook the rice according to the package instructions.
- Finely chop the onion, grate the ginger, mince or press the garlic.
- Wipe the pan clean and heat some more oil. Sauté the onion, garlic, ginger, and chili pepper until the onion becomes translucent.
- Add the remaining spices and cook briefly. Then, add the diced tomatoes and vegetable broth. Bring the sauce to a boil and cook for a few minutes.
- Remove the pan from the heat and stir in the cream, peas, and cauliflower. Season with salt and pepper.
- Serve the rice and sauce on plates and garnish with fresh herbs and coconut yogurt.
Tips from the author
If you are more a vegetarian kind of person, yu can also use cream or yogurt instead of the plantbased version.