This vegan take on butter chicken is all you need! This recipe is by Wendy of A Creative Creative, a Kenyan vegan content creator. The recipe is super simple and accessible for everyone. We're pretty sure you'll love this one!
This recipe calls for a lot of coconut –from coconut oil, to plain/natural coconut yogurt and a full can of coconut milk. This helps us build that yummy, yummy coconut goodness throughout the dish. If you're wondering where to get coconut yogurt in Kenya, Bio Foods have released a line of plant-based, non-dairy coconut yogurt. When selecting coconut oil you want to find pure, cold-pressed, extra virgin coconut oil (for cooking not for beauty). I know that sounds a lot but it’s pretty easy to find! Some Kenyan brands include: Kentaste and Bahari Coconut (mmmMnazi).
The secret to making this ‘butter’ cauliflower is to treat the cauliflower just like you’d treat your chicken. This means it is very important to marinate your cauliflower for 20 mins to an hour. If you have an hour to spare, please by all means let the cauliflower marinate for the hour. It makes all the difference and makes your meal better than average! Let's get started.
Ingredients
Marinated Cauliflower
· ½ tsp of garam masala
· ½ inch ginger root (minced)
· 1 clove garlic (minced)
· ¼ tsp chilli powder
· 1/8 tsp cumin powder
· ¼ tsp curry powder
· 1 medium sized head of cauliflower (cut into florets)
· 2 tbsps plain coconut yogurt
· 3 tbsps coconut oil (for searing)
Sauce
· 1 ½ tbsp coconut oil
· 1 white onion (chopped)
· 2 cloves of garlic (minced/finely chopped)
· 1 inch ginger root (minced/finely chopped)
· 1 bunch dhania/cilantro (stems and leaves chopped separately)
· 1 tbsp garam masala
· 1 tsp curry powder
· 1 tsp cumin
· ½ tsp black pepper
· 1 can coconut milk
· 1 ½ tbsp Tomato paste
· Salt to taste
Method
1. Start by mixing all the ingredients for the marinade except the oil and add the cauliflower florets and mix them into the marinade until all florets are well incorporated and coated. Cover this with cling film and let rest for 20 mins - 1 hour.
2. As the florets are marinating, chop up your raw ingredients for the sauce and keep them aside.
3. Once the cauliflower is done marinating, add the 3 tbsps of coconut oil to a pan and let the florets sear until they begin to brown slightly.
4. Once they’re well seared, put them aside and add 1 ½ tbsp coconut oil into the same pan.
5. Add your chopped onion, ginger, garlic and dhania stems and let them cook until soft and fragrant.
6. Next, add in your garam masala, cumin and curry powder for the sauce, give it a quick stir and add your tomato paste & coconut milk. Stir well and let this simmer for 5 minutes until it reduces and thickens.
7. Add your seared cauliflower florets and stir well until combined. Let this cook for a further 5 minutes and once done, turn off the heat and garnish with some dhania leaves.
8. Serve with some hot basmati rice or some naan or chapati.
Such a simple meal but oh so hearty and tasty! I promise you willlove this one and so will your kids and loved ones. This is a great way to incorporate veggies in your meals without making it boring. You can substitute the cauliflower with falafels (click for recipe), chickpeas or tofu. Have fun with it and enjoy!
