Saturday, 21 April 2012

Butter Chicken - without the butter, without the chicken

The past short hiatus of posts has been exclusively due to the fact that I've been working, cooking and continuing in my quest to be the hippiest hipster of them all by trying to grow my own organic garlic.
But mostly I've been working all the time.

So the little patch of cultivated ground dedicated to said garlic forest remains upturned but unplanted.

(On a side note, when I dug up this little spot of land, which is not bigger than 2m2, to a depth of about 30 cm... I discovered 6 whole bricks and 10 half-bricks. It appears I had chosen the previous dumping ground for the entire block's building surplus. On the other hand, it's really sunny there.)

Nevertheless, I have managed to bring you a perfected recipe that is sure to please during these cooler Autumn months.

Introducing... Butter Chicken! - without the butter and without the chicken.
My meat loving friends very much hate this one and argue comprehensively that it definitely isn't butter and it definitely isn't chicken so therefore, it definitely isn't Vegan Butter Chicken.
I don't much mind however, because it tastes better than anything I've ever cooked from scratch and it's so much cheaper than a top-class indian restaurant.
So butter chicken defending champions of the meat, turn away now.

1/4 tsp cinnamon
2 cloves of minced garlic
2 tsp minced ginger
1/2 tsp tumeric
1 tsp paprika
1 tsp chilli paste
2 Tbsp ground coriander
1 small onion
6 tomatoes, diced
7 button mushrooms
2 cups of Kale, chopped roughly
1 T tomato paste

2 cups of protein*
1/4 cup peanut butter
1/2 cup cashews, chopped

3 Tbsp nuttelex/non-dairy margarine
400 mL coconut cream

*Tofu or chickpeas or a mixture of both or even kidney beans...
I haven't included cooking rice to accompany this dish, but it is assumed. I also wilt the kale using the steamer part of my rice cooker and then add it at the end.

1. In a fry pan on a medium-high heat, melt the margarine, adding the onion and cinnamon and stir around.

2. Lower the heat a little and add the garlic and ginger.

3. Add the remaining spices and cook for a couple of minutes.

4. Add all the remaining ingredients and let simmer for 15 minutes.
(mushrooms, tomatoes, paste, peanut butter, cashews, coconut cream)

5. Pinch of salt to taste.

With rice, makes a meal for 6.

Bon appetite, hipsters.

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