30-Minute Vegan Butter Chicken
Ingredients
- 1 cauliflower (600-700g.)
- 240g chickpeas, cooked (1 can)
- 3 cloves of garlic
- 1 onion
- 3 teaspoons of garam masala
- 2 teaspoons of cumin
- 2 teaspoons of ginger
- 1 teaspoon of turmeric
- 1/2 teaspoon of chili (optional)
- 3 tablespoons of tomato paste
- 2 cans of coconut milk
- 1 cup water
- Salt and pepper
Preparation
Preheat the oven to 200°C with hot air.
Chop the cauliflower into small bouquets.
Add the chopped cauliflower to a tray with cooked chickpeas.
Cook for 12 minutes in the oven.
Chop onions and garlic and cook them in a pan with olive oil.
Add tomato paste, garam masala, cumin, ginger, turmeric, and chili.
Add the tomato paste and coconut milk, then stir until thick.
Toss the baked cauliflower into the sauce and cook for 10 minutes.
Serve with fresh naan, cooked rice, and herbs.
