Vegan Butter Chicken Curry
Ingredients
- 2 tbsp vegan butter
- 3 garlic cloves
- 1 large white onion
- 1 can chopped tomatoes
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp garam masala
- 1/2 tsp chilli powder
- 2 tsp curry powder
- pinch of dried fenugreek leaves
- 1/2 cup vegan cream
- salt to taste, about 1/4-1/2 tsp
- 1 pack vegan tofu
Preparation
Fry the minced garlic and diced onion in the vegan butter on low heat for 5-10 minutes.
Add the coriander powder and cumin powder and combine.
Add the chopped tomatoes, vegan cream, a splash of water, and a pinch of salt, then simmer on low heat for another 5-10 minutes.
Bake or fry the tofu until crispy with 1/2 tablespoon curry powder, then add it along with the fenugreek leaves and simmer for another 5 minutes.
Top with fresh coriander and serve with white rice or breads.
