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 teaspoons of turmeric
- 1/2 teaspoon of chili (optional)
- 3 tablespoons of tomato paste
- 2 can of coconut milk
- 1 cup water
- Salt and pepper
Preparation
Preheat the oven at 200°C hot air.
Chop the cauliflower in small bouquets.
Add into a tray with cooked chickpeas.
Cook for 12 minutes in the oven.
Chop onions and garlic, cook on a pan in olive oil.
Add tomato paste, garam masala, cumin, ginger, turmeric and chili.
Add the tomato paste and the coconut milk, stir until thick.
Toss in the baked cauliflower into the sauce, cook for 10 minutes.
Serve with fresh naan, cooked rice and herbs.
