Vegan Butter Chicken with Zucchini and Lentils
Ingredients
- 1 tbsp yellow curry powder
- 1 tbsp garam masala
- 1 small cube of ginger, peeled
- 4 garlic cloves, peeled
- 1 tsp chili powder
- 1 tsp ground coriander
- 1 tbsp agave syrup
- 1 small can of tomato paste
- 1 cup of full fat coconut milk
- 1 cup vegetable broth
- 1/2 cup of raw cashews, (soaked or boiled if you don’t have a high powered blender)
- A pinch of salt & pepper
- 1 tbsp coconut oil or 1/4 cup vegetable broth
- 1 cup lentils, cooked
- 1 zucchini, chopped into large chunks
- 1 small onion, chopped
- 1 carrot, chopped
Preparation
Soften the zucchini, onion, and carrots in a large pot with oil or broth over medium heat.
Meanwhile, blend all other ingredients in a blender on high until smooth and creamy.
Add sauce to the pot with lentils and let cook until heated through.
Serve over rice.
