Vegan Butter Chicken
@sovegan
Prep time30 minutes
Servings3 portions
Ingredients
- 100ml Elmlea Plant Double
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garam masala
- salt
- 1/2 lemon
- 450g oyster mushrooms
- 2 tbsp vegan butter (Flora Plant)
- 1 onion
- 6 garlic cloves
- 1 thumb ginger
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp ground coriander
- 1 400g chopped tomatoes
- 2 tsp granulated sugar
- 1/4 tsp chilli powder
- salt
- 170ml Elmlea Plant Double
- fresh coriander
- basmati rice
| Energy (kcal) | 43 kcal |
| Energy (kJ) | 178 kJ |
| Protein (g) | 1.2 g |
| Carbohydrate incl. fibre (g) | 9.4 g |
| Carbohydrate excl. fibre (g) | 7.6 g |
| Sugar (g) | 4.7 g |
| Fibre (g) | 1.9 g |
| Fat (g) | 0.7 g |
| Saturated fat (g) | 0.1 g |
| Unsaturated fat (g) | 0.4 g |
| Monounsaturated fat (g) | 0.2 g |
| Polyunsaturated fat (g) | 0.2 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 113 mg |
| Salt (g) | 0.28 g |
| Vitamin A (IU) | 465 IU |
| Vitamin C (mg) | 7.0 mg |
| Calcium (mg) | 27 mg |
| Iron (mg) | 1.77 mg |
| Potassium (mg) | 178 mg |
Instructions
- To prepare the marinade, add the Elmlea Plant Double, paprika, cumin, garam masala, a big pinch of salt and the juice from the lemon half to a large mixing bowl and stir to combine. Then tear the oyster mushrooms into 3-4cm pieces and add them to the bowl. Stir until the mushrooms are totally coated in the marinade and leave to sit in the fridge for 30 minutes.
- Preheat the oven to 200°C.
- Next pierce the mushrooms onto 4 skewers then add them to a baking tray, resting the ends of the skewers over the sides of the tray. Roast for 30 minutes.
- Meanwhile start preparing the sauce. Peel and dice the onion. Then add the vegan butter to a frying pan over a medium heat. As soon as the butter has melted, throw in the onion and fry for 6 minutes. Meanwhile peel and dice the garlic and ginger. Then add them to the pan and fry for 3 minutes.
- Next add the cumin, garam masala, turmeric and ground coriander and fry for 3 minutes.
- Then add the tinned tomatoes, sugar and chilli powder to the pan along with a big pinch of salt. Bring the sauce to a gentle simmer and cook for 10-15 minutes or until the sauce has thickened.
- Cook the rice as per the packet instructions.
- Transfer the sauce to a blender (this is optional), blend until smooth, then pour the sauce back into the pan and stir in the remaining Elmlea Plant Double.
- Remove the mushrooms from the skewers and add them straight to the pan along with any juices that have gathered in the baking tray. Heat through for 1-2 minutes.
- Stir to combine then serve alongside rice and chopped fresh coriander.
