It is officially cold! The kind of cold that you feel in your bones, the kind of cold that is gets you to a snowman or snowwoman posture in a minute if you stand still for a minute!! Funny thing is Viennese claim we are not quite there yet! I don’t know why I am so fascinated by the weather...the cold weather but hey I always was interested in climate changes!!
This veganized butter chicken is sure to become a new dinner favourite! It's beautifully spiced and wonderfully creamy. The grilled tofu has a great texture, bursting with flavour, while the blended cashews and coconut milk add a velvety creaminess to this delicious curry. This is not a quick dinner but we ate it for a couple of days! Also, it is a butter chicken without the butter, and so much better than a take away one! Give it a go and let us know how you feel!
¼ cup raw cashews, soaked for 1 hour or at least 2 hours or overnight
450 gr extra firm tofu, pressed, cut into 1 cm cubes
½ cup (120 mL) unsweetened soy yogurt
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 pinch salt
1 Tbsp olive oil
5 cloves garlic, minced
1 large onion, diced
1 fresh jalapeno, seeded and minced
2 tsp fresh ginger, grated
1½ Tbsp garam masala
1½ Tbsp ground coriander
1½ Tbsp ground cumin
1 tsp salt
¼ tsp cayenne pepper
1⅔ cups canned diced tomatoes
¼ cup canned tomato paste
½ Tbsp agave syrup or homey
1⅔ cups canned coconut milk (light)
Soak the raw cashews in boiling water to soften. Set aside while chopping the vegetables.
Preheat the oven to 205°C,
In a bowl, combine the tofu, yogurt, garam masala, cumin, coriander, and turmeric.
Transfer the tofu onto a parchment-lined baking tray. Bake the tofu in the centre rack of the oven for 15 - 20 minutes, turning every few 5 - 10 minutes for even cooking, and to keep an eye on it to prevent burning.
To a large pot on medium-high heat, sauté the oil, garlic, onion, jalapeno, and ginger until the onions are soft, about 5 minutes. Add splashes of water as needed to deglaze the pan.
Add in the garam masala, coriander, cumin, salt, and cayenne pepper and cook for 1 minute, stirring throughout to toast the spices.
To the pot, add the drained cashews, diced tomatoes, tomato paste, agave syrup, and coconut milk. Blend everything using an immersion blender or transfer to a standing blender to blend until smooth. Let simmer on low, and cover with a lid. Once the tofu is golden, remove it from the oven and add it to the pot. Give it a gentle stir, and serve with rice, naan, a sprinkle of fresh cilantro, some plant-based yogurt, and some lemon wedges.