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 to 200°C with hot air.
Chop the cauliflower into small florets.
Add the chopped cauliflower and cooked chickpeas to a tray.
Cook in the oven for 12 minutes.
Chop the onions and garlic.
Cook the onions and garlic in a pan with olive oil.
Add garam masala, cumin, ginger, turmeric, and chili to the pan.
Add tomato paste and coconut milk, then stir until thick.
Add the baked cauliflower and chickpeas to the sauce.
Cook for 10 minutes.
Serve with fresh naan, cooked rice, and herbs.
