“Butter chicken” minus the butter and the chicken, still so very yummy !
I love the flavours of butter chicken, although honestly it may have been all the butter ! This recipe uses all the flavours of the traditional dish and replaces the cream & butter with the cauli puree, how did you guess ?! Very yummy flavours and super filling.
If you like traditional butter chicken, give it a go !
Joni ???
Butter & chicken-less "butter chicken" vegetable curry
2015-11-24 23:24:21
Serves 8
Uses the flavours of traditional butter chicken, but is chicken and butter less. A good alternative to the original, very low carb and cal.
Prep Time
15 min
Cook Time
35 min
Ingredients
- 3 tbs rice bran oil (can use olive or coconut too)
- 1 onion, finely chopped
- 2 cardamom pods
- 1 cinnamon stick
- 1 bay leaf
- 1 tbs lemon juice
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp ground cumin
- 2 tsp fresh ginger, minced or grated
- 2 garlic cloves, minced
- 2 tsp paprika
- 4 cups of mixed vegetables, chopped into chunks
- 425g can crushed tomatoes
- 2 cups of salt reduced stock
- 1 medium cauliflower cut into 2 cups of cauliflower, cut into florets and 2 cups of cauliflower, riced (for the cauli rice)
- 1 tbs coconut oil
- 1 tbs mustard seeds
- 1 cup of vegetable or chicken stock (low salt)
The curry
- Heat the oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add the vegetables, lemon juice, turmeric, garam masala, chilli, cumin, ginger, garlic, paprika, tomato puree and stock. Simmer for 25 mins. You may need to add water if it gets too dry.
- Meanwhile, in a small saucepan, add the stock and cauliflower. Bring to the boil. Reduce to a simmer, cook for 20 mins until soft. Puree in the saucepan including the stock.
- Stir in cauli puree and cook gently for a further 5 mins.
- Remove the cardamom, cinnamon and bay leaf. Serve, garnishing with chopped coriander and with cauliflower rice.
Cauliflower mustard seed rice
- In a saucepan, add coconut oil on medium heat. once melted, add mustard seeds, wait until they pop, then add the riced cauliflower. Stir and add the stock. Simmer until cooked through, approx. 10 minutes. Season and serve.
Notes
- Curry is freezable after cooking.
- Freeze cauli rice raw as it goes mushy & watery on reheating.
Adapted from Marc from"no recipes" website
Adapted from Marc from"no recipes" website
Opti Cook https://opticook.org/
This error message is only visible to WordPress admins